Twice Baked Potatoes

Total Time: 1 hr 2 mins Preparation Time: 12 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 -5 large baking potatoes
• 3 tablespoons low-fat margarine, melted
• 2 tablespoons garlic powder
• 1 teaspoon salt
• 1 cup light sour cream
• 1 (10 3/4 ounce) can mushroom soup
• 1 cup velveeta lite reduced-fat american cheese, chunked
• green onion top, diced (for garnish)

Recipe

• 1 preheat oven to 375 degrees.
• 2 poke each potato 4-5 times with a fork or knife.
• 3 half-wrap each potato in squares of tin foil, leaving an opening in the top.
• 4 stir together melted margarine, garlic powder, and salt.
• 5 pour margarine mixture into the foil openings and seal the potato securely.
• 6 bake for about 45 minutes, or until soft.
• 7 while the potatoes are baking, in a small non-stick saucepan at medium-low heat, stir together the sour cream, mushroom soup, and cheese, stirring frequently, until the cheese melts (approx 10 minutes), remove from heat.
• 8 remove the potatoes from the oven and open the foil squares.
• 9 with a knife, cut a groove into the top of each potato (be careful, they are hot!) and scoop out the insides with a spoon and put the scooped out inside in a large bowl, leaving about 1/2" of potato on the walls of the shell.
• 10 mash or whip together the sour cream mixture with the potato insides until creamy.
• 11 (i sometimes reserve some of the sour cream mixture to drizzle on top before broiling) refill the potato shells with the mixture and place on a broiler pan.
• 12 broil for 3-5 minutes, or until browned, on the lowest broiler rack.
• 13 garnish with green onion tops, if desired.