Twice Baked Potatoes…Healthy Recipe Makeover

• 4 large russet potatoes
• Olive oil
• Kosher salt
• 1/2 cup plain greek yogurt
• 1/2  cup low fat buttermilk (see below**)
• 1 Tbsp half & half
• 2 Tbsp butter, softened
• 1 tsp ground black pepper
• 1 1/2 cup grated  2% cheddar cheese (seperate into 1 cup and 1/2 cup)
• 1/4 cup chopped green onion or chives
• 1 clove garlic, minced

Directions:

1. Preheat the oven to 375 degrees F. Use a fork to poke each potato several places.  Rub the potatoes with the oil and season generously with kosher salt.
2. Place potatoes directly on the middle or top rack of the oven, bake for approx. 1 hour, 15 minutes. Let potatoes stand  5 minutes or until cool to the touch.
3. Cut potatoes lengthwise.  Open down the center of each potato, stopping about 1-inch from each end. Scoop out the insides into a large bowl, keeping about 1/4-inch shell of potato next to the skin.
4. Place the scooped out potato insides, sour cream or yogurt, buttermilk, half & half, and butter into a large bowl. Mash ingredients with a fork or potato masher. If you prefer a creamy texture, beat with an electric beater until desired consistency. Be careful NOT to over-beat potatoes.
5. Mix in the black pepper, 1 cup of cheddar cheese, green onion, and garlic.
6. Spoon the filling back into the potato shells, about 1/2 cup of filling for each potato.  Put remaining cheddar cheese on top.
7. Place potatoes on a baking sheet.  Bake until heated through and the tops are lightly browned, 20 to 25 minutes.

Yields: 4-6 servings

Approx Nutitional Value: Calories: 200 calories /Total Fat: 7 grams/Protein: 6 grams/Total carbohydrates: 31 grams/Fiber: 4 grams/Sodium: 134 milligrams