Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: bake potatoes until done. cut potatoes in half lengthwise; scoop out insides leaving a thin shell. mash potatoes with butter and salt. gradually add soup and beat until light and fluffy. spoon into shells. bake in a 2 1/2 qt. shallow baking dish (9 x 13") at 450 for 15 minutes or until hot.

Target recipe: preheat oven to 375 degrees f. slice 5 of the baked potatoes lengthwise in half. carefully scoop out the potato flesh into a medium bowl, leaving a 1/2-inch thick shell. rice the potatoes back into the bowl. rice the garlic the peel the other potato and rice into the bowl. add butter, creams, onion mix, pepper, parsley and brie to the bowl of potatoes and stir til combined. mound the potatoes into the potato shells and place on cookie sheet pan. (potatoes may be covered and refrigerated up to 24 hours at this point. let come to room temperature before finishing in the oven.) bake 12 to 15 minutes, until cheese has melted and stuffing is heated through. brown under the broiler until golden, if desired.