Mashed Or Double Stuffed Potatoes 3 Points

Directions

1. 1A). For Mashed Potatoes:Peel potatoes and cut into chunks (about 2 inches square). Boil in salted water for about 20 min - till tender. Drain potatoes and place back in pot. Proceed as below:1b). For Baked Double-stuffed :Wash potatoes well and prick with a fork. Bake for about 1 hour at 425 degrees (till done). Cut potatoes in half lengthwise and scoop out insides. Put potato pulp into a large bowl and proceed per below directions:2). Mash potatoes with butter, then stir in lowfat milk and cheeses. (If serving
2. "fussy eaters", you may want to puree cottage cheese before adding - I do not usually do this, but it made for a smoother texture the one time which I tried it)
3. Stir in lowfat sour cream and desired seasonings. (I often use seasoned salt and a healthy pinch of Cajun seasoning.)
4. 3a). Serve immediately as mashed potatoes or possibly... 3b). Place in a 8" square casserole dish which has been sprayed with veg. oil spray. Sprinkle with paprika and bake uncovered at 350 degrees for about 30 min for potato casserole or possibly... 3c). Fill each potato skin, place on baking sheet, sprinkle with Paprika and bake for approximately 20-30 mins at 350 to 425 degrees (depending on what else you have cooking in the oven).
5. I have yet to try freezing these; but I imagine which the casserole and the skins would both freeze well. (I might consider leaving out the lowfat sour cream if freezing.)
6. I'm not sure how long they would take to reheat from the frzn state. I would try 350 degrees and check on the double-stuffs after 35 mins and the casserole after 45 mins.
7. NOTES : These potatoes are even enjoyed by all 3 of my kids (which's why I haven't come up with freezing directions yet - never sufficient leftover to freeze) My family would eat these 3 or possibly 4 nights a week if I let them. By the way, the reason for all the dairy products is which I'm trying to increase our calcium intake while keeping the fat content moderate.