Cheater Twice-Baked Potatoes

I'm about to confess something.
I have never baked a potato.  In the oven, that is.  I'm sure I could, but I'm not sure why I would want to.  
So then, how, you ask, do I manage to make these babies?

Well, back in my college days, I was introduced to the short version of baking potatoes . . . in the microwave!  
(Perhaps I'm missing out on something spectacular here by not baking my potatoes the old-fashioned way.  If so, I am not aware of it).

For anyone who is not acquainted with the easiness of microwave baked potatoes, let me tell you all about it.

First step: Wash the potatoes.
Second step: poke them a bunch of times with a fork (so they don't explode).
Third step: Arrange them in kind of a star configuration in the microwave like so:

Step number next: Microwave on high for 5-8 minutes*, turn them over, then for 5-8 minutes more.  If they don't feel done when you poke them with your finger, give them another couple of minutes.
 * In my dinky microwave it takes about 7 minutes on each side (so 14 minutes total) to bake 4 medium-sized potatoes.  The time it takes will depend on how many potatoes you are baking at the same time as well as how much umph your microwave has. 

Okay.  Now that we have that out of the way, I can share with you my recipe for twice baked potatoes. 
Once, some friends invited us over for a summer steak barbeque with about one hour of notice.  They told us to bring a side dish.  When we showed up with these, they were surprised.  I think they were expecting a grocery store deli salad. Hehehehe. 

Fast, Healthy (aka Cheater) Twice-Baked Potatoes.
Ingredients:
4 medium baking potatoes
1/2 cup fat-free sour cream (fat-free Greek yogurt would work too)
1/4 cup milk (fat-free)
2 Tb butter
1.5 tsp. dried crushed basil (or 1/4 cup chopped fresh)
1 tsp. dried parsley 
1/4 tsp. onion powder
1/4 tsp. garlic powder
Butter-flavored cooking spray (such as Pam)
1/2 cup (plus a little extra) reduced-fat sharp cheddar cheese

Instructions:
Nuke the potatoes as explained above.  
Heat the oven to 375 degrees. 
Using an oven mitt to protect your hand from the heat of the potatoes, cut each one in half lengthwise, scoop out the innards and put them in a bowl.  Try to leave at least 1/8-inch "wall" of potato around the inside of the skin.  
Spray the inside of each potato skin with the cooking spray.  
To the potato in the bowl, add the sour cream, milk, butter, basil, parsley, onion powder, garlic powder, and cheese.  Mix well.
Fill each of the potato skins with the mixture, place in a 9 x 9 pan, sprinkle a little more cheese on top, and bake at 375 degrees for 10 minutes. Yes, you read that right.  Ten minutes.  So easy.  
You could easily add in some extra toppers such as crumbled bacon, fresh diced tomatoes, or green onions if you feel like it.  Yum!