The trick here is to make the stuffing what you like on your regular baked potatoes. Since I like butter, sour cream, chives and cheese, that is what is included here. For your potatoes, stuff it with your favorite topping. I like to hurry the process along by microwaving the potato for half the cooking and finishing it in the oven. It cooks quicker yet you still get the crispy crust to hold the potato (without collapsing) for the second baking.

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.

Peggy Bloodworth

Peggy Bloodworth is left a high tech sales VP job to cook, create and entertain. She started a small, high-end catering company: Swank Catering where she, along with her business partner, Diane, plans and executes parties and weddings. She is a personal chef and cooking teacher and maintains a large garden and vineyard where she grows herbs, fruits and vegetable and puts them up for consuming year around. Check out the website for more recipes.