Nutrition per serving may change if servings are adjusted.
2 medium Yukon Gold potatoes (12 to 14 ounces total)
1 teaspoon olive oil
¼ teaspoon black pepper
⅛ teaspoon salt
1 to 2 tablespoons fat-free milk
1 tablespoon butter or olive oil
2 tablespoons light sour cream
1 tablespoon snipped fresh chives
2 tablespoons reduced-fat shredded cheddar cheese
Snipped fresh chives (optional)
Preheat oven to 400°F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Drizzle olive oil over each potato and sprinkle with half of the black pepper and salt. Wrap each potato in foil. Bake potatoes about 1 hour or until tender. Remove and discard foil. Let potatoes stand about 15 minutes to cool slightly. Cut the potatoes in half lengthwise. Carefully scoop pulp out of each potato, leaving a ¼- to ½-inch shell; set potato shells aside.
Place potato pulp in a large bowl. Mash potato pulp with a potato masher or an electric mixer on low speed until nearly smooth. In a small saucepan heat milk and butter over medium heat until butter is melted. Pour milk mixture over mashed potatoes; beat until smooth. Stir in sour cream, the 1 tablespoon snipped chives, 1 tablespoon of the cheese, and remaining half of the black pepper and salt. Mound mixture into reserved potato shells. Sprinkle with remaining cheese. Place potato halves in a single layer in a 2-quart square baking dish.
Bake, uncovered, about 20 minutes or until golden brown and heated through. If desired, garnish with snipped chives.