Twice-Baked Potatoes

Ingredients

• 4 small baking potatoes
• 14 to 12 c skim milk
• 14 c shredded reduced fat Cheddar cheese
• 2 Tbsp diet margarine
• 13 c chopped canned mushrooms drained

Directions

1. Scrub potatoes prick with a fork and bake at 425 for 45 to 60 minutes until soft to the touch
2. Cut a lengthwise slice from the top of each potato discard skin from each slice Reserving potato shells scoop out the insides and add to potato portions from top slices
3. Mash potato pulp add diet margarine and enough milk to make a smooth consistency
4. Stir in mushrooms
5. Spoon potato mixture into potato shells
6. Place in baking dish and bake at 425 for 20 to 25 minutes until lightly browned
7. Sprinkle each potato with one tablespoon shredded Cheddar cheese and bake until cheese melts about 2 to 3 minutes