Capture the fabulous flavor of twice-baked potatoes without having to fill individual shells.
medium baking potatoes (2 1/2 to 3 lb), peeled, cut into fourths
cup milk, heated
cup sour cream
tablespoons chopped fresh chives
cups finely shredded Cheddar cheese (6 oz)
In 4-quart saucepan, place potato pieces and add enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender. Drain and return to saucepan.
Heat potatoes over low heat about 1 minute to dry potatoes, shaking pan often to keep potatoes from sticking and burning. (This will help make mashed potatoes fluffy.)
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Add milk, salt and pepper to potatoes. Mash with potato masher until no lumps remain. Beat in sour cream, chives and 1/2 cup of the cheese. Spoon into baking dish. Sprinkle with remaining 1 cup cheese.
Bake uncovered 10 to 15 minutes or until thoroughly heated and cheese is melted.
Instead of the Cheddar cheese, you could use Colby or Colby-Monterey Jack cheese blend instead.
It's best not to use an electric mixer to mash the potatoes; they can quickly become gummy instead of smooth and creamy.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.