Twice-Baked Potatoes (These are Rich's favorite potatoes!)
(I double this recipe for 8 people)
4 medium baking potatoes (6-8 oz. each)
1/2 c. dairy sour cream or plain yogurt
1/4 tsp. garlic salt
1/8 tsp. black pepper
3/4 cup finely shredded sheddar cheese (3 oz)
1 TB snipped fresh chives (optional)
1. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake potatoes as directed for 40-60 minutes: let stand about 10 min. Cut in half and scoop pulp out of potatoes.
2. Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt, and pepper; beat until smooth. (If needed, stir in 1-2 TB. milk to reach desired consistency.) Season to taste with salt. Stir in 1/2 cup of the cheddar cheese. Pour into casserole dish and bake uncovered in 425 F oven for 20 - 25 min. or until light brown. Sprinkle with remaining cheese and chives 2-3 more minutes or until cheese melts.