Twice-Baked Potatoes

Ingredients

• 8 ounces baking potato 
• 1 tablespoon chives fresh chopped
• 0.1 teaspoon garlic powder 
• 3 tablespoons cup heavy whipping cream sour low-fat
• 0.1 teaspoon pepper 
• 0.1 teaspoon salt 
• 0.5 ounce sharp cheddar cheese shredded reduced-fat

Equipment

• bowl
• oven
• baking pan

Directions

1. Scrub potato; bake at 425 for 1 hour or until tender.
2. Let potato cool to touch.
3. Cut potato in half lengthwise; carefully scoop out pulp, leaving 1/4-inch-thick shells. Set shells aside.
4. Place pulp in a small bowl; mash until smooth.
5. Combine mashed potato, sour cream, and next 3 ingredients, beating until smooth. Stir in chives. Spoon potato mixture evenly into potato shells, and sprinkle evenly with cheese.
6. Place potato shells in a small ungreased baking dish.
7. Bake at 425 for 5 minutes or until cheese melts.