Twice Baked Potatoes (original & healthified)

 Twice Baked Potatoes (original & healthified)

This is the original 1970s version and I think you'll love it! But I am also including a healthified version. 

ORIGINAL:

•  4 small baking potatoes
• 1/2 cup 1% milk or unsweetened almond milk or skim milk
• 1/2 cup plain, sour cream 
• 1 tsp paprika
• 1/4 cup yellow American cheese

1. Wash, dry, and prick the potatoes several times.
2. Bake the potatoes in the oven, oiled and wrapped in foil (be sure to put a steam slit in with a knife!)
3. Once done (about 1 hour), scoop out pulp, leaving the shells.
4. Add milk and sour cream to the pulp in a bowl and beat on low speed with your hand mixer until smooth.
5. Stuff mixture into the shells and top with cheese and paprika
6. Place back in the oven and rebake at 400 degrees until toasted on top.
7. Add the cheese in the last 3 minutes and allow to melt.

HEALTHIFIED

•  4 small baking potatoes (microwavable ones are fine)
• 1/2 cup 1% milk or unsweetened almond milk or skim milk
• 1/2 cup plain, low-fat yogurt 
• 1 tsp paprika
• 1/4 cup or 1 oz shredded low-fat American cheese (or just a couple slices Velveeta original)

1. Wash, dry, and prick the potatoes several times.
2. Arrange 1" apart in a circle on paper towels in a microwave and cook on high for 12-14 minutes, turning at 6-minute intervals.
3. Let the potatoes stand for 6 minutes or until cooled.
4. Cut in half length-wise.
5. Scoop out pulp, leaving the shells.
6. Add milk and yogurt to the pulp in a bowl and beat on low speed with your hand mixer until smooth.
7. Stuff mixture into the shells and top with cheese and paprika
8. Warm in the microwave on HIGH for 30 seconds.

NOTE: you can bake these in the oven until the stuffing top turns golden at 400 degrees. Just be careful not to let them burn. Add cheese to the top and allow it to melt.