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1
Wash and scrub potatoes thoroughly with a brush; pat dry.
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2
Prick potatoes with a fork.
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3
Bake in a 350 degree oven for 70 to 80 minutes or possibly till tender.
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4
Cut a lengthwise slice from the top of each potato.
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5
Throw away skin from slice and place pulp in a bowl.
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6
Scoop pulp out of each potato, leaving a 1/4 inch thick shell.
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7
Add in pulp to the bowl.
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8
Mash the potato pulp with a potato masher or possibly an electric mixer on low speed.
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9
Add in the lowfat sour cream, blue cheese, chives or possibly green onion, parsley, garlic salt and pepper.
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10
Stir or possibly beat till smooth.
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11
(If necessary, stir in 1 to 2 Tbsp.
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12
lowfat milk to make mix of desired consistency.)
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13
If you like, season to taste with additional garlic salt and pepper.
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14
Spoon the potato mix into the potato shells.
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15
Place in a 2-qt rectangular or possibly square baking dish.
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16
*
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17
Bake potatoes, uncovered, in a 425i oven about 20 min or possibly till lightly browned.
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18
Grill method: Place potatoes in a disposable foil pan.
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19
In a grill with a cover place the pan on the grill rack directly over medium-warm coals.
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20
Cover and grill for 20 to 25 min or possibly till the potatoes are heated through and lightly browned.
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21
*Note: You can prepare the potatoes up to 24 hrs ahead up to this point.
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22
Cover and chill the potatoes.
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23
To heat, bake chilled potatoes, uncovered, in a 425 i oven for 25 to 30 min or possibly till lightly browned and potatoes are heated through.
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24
NOTES : 8/8/98 These are excellent!!
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25
If desired blue cheese, you are sure to love these!
