Twice Baked Potatoes

4 baking potatoes

4 T butter ( I use Smart Balance)

4 T light sour cream ( I use light or fat free)

1 cup mixed shredded cheese (low fat, of coarse)

2 T chives, minced

Stab a few holes in the potato with an ice pick. Microwave 4 minutes per potato. Then move potatoes to a preheated 400° oven for 30 minutes. Take out and cool enough to handle. Cut the potatoes in half length wise. Scoop out the potatoes, keeping the skin intact. Mash with the remaining ingredients, adding salt and pepper to taste. Put back in oven. You can top with a dab of butter and some cheese. Bake for another 20 minutes.

Serve hot.

Servings: 4 potatoes would make 8 servings for us, but if you have any big eaters, plan accordingly.

About the author: Peggy Bloodworth is left a high tech sales VP job to cook, create and entertain. She started an exclusive catering company: Swank Catering, where she, along with her business partner, Diane, plan and execute swank parties and weddings. She maintains a large garden and vineyard where she grows herbs, fruits and vegetable and puts them up for sharing and consuming year around. Check out her website for more recipes.