Twice-Baked Potatoes

4 baked potatoes
1/2 C sour cream or plain yogurt
1/4 t garlic salt
1/8 t pepper
milk (optional)
1 Tbsp snipped fresh chives (optional)
Cheddar cheese, grated (I grate it instead of slicing it because I use less)

Bake potatoes and let stand about 10 minutes. Cut a lengthwise slice from the top of each potato. discard skin slice and place pulp in a bowl. scoop out pulp from each potato. Add the pulp to the bowl.

Mash the potato pulp with a potato masher or electric mixer. Add sour cream, garlic salt, and pepper; beat until smooth. (If necessary stir in 1 to 2 Tbsp of milk to reach desired consistency.) Season to taste with salt and pepper. If desired, stir in chives. Spoon mashed potatoes into potato shells. Place in a 2 quart baking dish.

Bake at 425 for 20 to 25 minutes or until lightly browned. Sprinkle cheese over each potato. Bake 2 to 3 minutes more or until cheese melts.