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 and cook the potatoes in a pot filled with water and salt. water should just cover the potatoes. boil until potatoes are easy to pierce with a fork. drain completely. mash the potatoes with a potato masher. add sour cream, cream cheese, butter and onion salt to the potatoes and mix with an electric mixer. white mixing, slowly add milk until at the desired consistency. add salt and pepper to taste. transfer to lightly buttered casserole dish. cover and refrigerate. to reheat, bake at 400 degrees about 30 minutes. serves 14. this can be made a day or two in advance and reheats beautifully for individual leftovers for the next week afterwards.