Twice-Baked Buttermilk Potatoes

Makes 2 servings

Old-fashioned homemade buttermilk is the slightly sour, residual liquid which remains after butter is churned It’s naturally lower in fat than regular milk since the fat has been removed to make butter! Buttermilk is high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus

The flavor of buttermilk is reminiscent of yogurt and most people prefer it well-chilled. You’ll find it is slightly thicker in texture than regular milk but not as heavy as cream. It takes one gallon of milk to yield one-half pint of true buttermilk. Most commercial varieties are salted, so check the label if you are on a sodium-restricted diet.

TIP: If you’re trying to cut fat in your diet, try a few tablespoons of buttermilk instead of sour cream or butter with your potatoes (baked or mashed). You’ll get buttery flavor plus a slight tang of sour cream for a fraction of the calories.

• 2 large baking potatoes
• 2 teaspoons olive oil or Smart Balance
• 1/2 cup low-fat buttermilk
• 1 tablespoon fresh minced chives or 1 teaspoon dried chives
• Salt and freshly ground pepper to taste
• Paprika for garnish

Bake or microwave the potatoes until tender but still firm. Let cool (at room temperature, they have less chance of falling apart when you scoop them out), then scoop out the centers, leaving a firm, 1/4-inch-thick shell. Mash the potatoes in a small bowl, then stir in the melted margarine, buttermilk, and chives. Season to taste with salt and pepper, then fill the shells. Dust the tops with paprika. Bake at 350 degrees Fahrenheit for 15 to 20 minutes, or until well heated through.