Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.

Target recipe: peel (optional) and cube potatoes, salt lightly and cover with water and boil until fork tender. drain well. return potatoes to pan and heat for approximately 30 seconds to evaporate any remaining water. using mashing hand tool, smash potatoes (in pot) to desired level of smoothness. add sour cream and continue mashing. add 2-3 tablespoons butter and continue mashing. add half-n-half slowly - you may not need the entire amount. when potatoes are the desired consistency, season with salt and pepper and paprika. taste and adjust seasonings according to your tastes. serve hot. *these can be made ahead and kept warm in crock pot or casserole dish and reheated in oven. left-overs are great for potato pancakes.