Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: lightly coat potatoes with olive oil, and sprinkle with kosher salt. prick with a fork. wrap individually in foil. bake potatoes in a 425 degree oven for 40-60 minutes, or until tender. allow to cool for 10 minutes. cut in half and scoop out pulp leaving a 1/4" thick shell. mix pulp with remaining ingredients, except cheese. add a tablespoon of milk at a time making sure that the mix is still very thick. the freezing process will make the mix softer. spoon the mixture into the shells, sprinkle with cheese and wrap individually with press-n-seal. place in freezer bag and freeze for up to 2 months. to eat: unwrap, thaw, and place uncovered on baking sheet. bake at 425 degrees for 20 - 25 minutes or til lightly browned.

Target recipe: pirece potatoes with a fork. bake at 400 degrees 60 to 70 minutes. cut a third off the top of each russet potato. scoop out the pulp. put the pulp in a bowl. mash with 1/3 cup of sour cream,milk cheese,2 tablespoons chives and 3/4 teaspoon salt. use another bowl and repeat mixture with sweet potatoes. stuff mixture into half of each potato skin. place on a baking sheet. bake a 350 degrees for 15 to 20 minutes.