Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 375°f. butter an 8 cup ovenproof baking dish. scatter with the garlic. overlap the potatoes on the bottom of the dish. sprinkle with the cheese. repeat the layers, finishing with cheese. season each potato layer with salt and pepper. combine milk and thyme and pour over the potatoes. bake for 1 hour, or until the milk is absorbed and the potatoes are cooked through and golden brown on top. serves 6. lucy waverman’s seasonal canadian cookbook.

Target recipe: preheat oven to 400 degrees f. scrub potatoes. rub with a little vegetable oil to make skins softer. pierce skin with fork to allow steam to escape. bake at 400 degrees until tender for about 50 to 60 minutes. cool potatoes for 10 minutes. cut potato in half and carefully scoop out pulp, leaving shells intact. in a large bowl, mash potatoes using a potato masher to remove lumps. heat margarine and milk until margarine melts and beat into potatoes. beat in sour cream, salt and pepper. spoon into potato shells and brush with melted butter. top each potato with cheddar cheese and chives. place in oven until cheese melts on top.