Tex Mex Twice Baked

– 6 small russet or other baking potatoes

– 2 Tbsp. extra virgin olive oil

– 3/4 cup nonfat sour cream or Greek yogurt

– 1/2 cup salsa

– 3 scallions, green parts only, thinly sliced

– 1/2 cup shredded Cheddar cheese

Poke a few holes in each potato and bake them for 50 – 60 minutes at 400 degrees until they are tender.  Raise the oven temperature to 450 degrees.  Pour 1 tbsp. olive oil into a small bowl. Wearing an oven mitt to protect your hands, halve the potatoes and using a spoon, scoop the flesh from each potato half into a bowl, leaving a thin layer of potato around the inside of the skins. Transfer the potato skins to a baking sheet that has been sprayed with nonstick cooking spray. Brush the insides of the potato skins with the oil using a pastry brush, and bake them for 8 – 10 minutes until they are crisp and starting to brown. Meanwhile, mash the potato flesh with 1 Tbsp. oil, the sour cream, salsa, and scallions. Scoop some of the potato mixture into each potato half to just fill it (you will have some extra potato filling at the end), and carefully sprinkle the cheese on top of the potatoes. Broil the potatoes for about 2 minutes until the cheese is melted and starting to brown. Let them cool for a few minutes before serving.  Add a side salad!

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