Twice Baked Potatoes:
(These are great with pork chops, chicken, steak, ham, breakfast...yeah we are kinda' meat-n-potatoes people)
-6-8 of your favorite potatoes: reds or russets both work great
Toppings:
-Grated Cheddar Cheese (about 1 cup)
-Sour Cream or Plain Yogurt (about 1 cup)
-Salt and Pepper to taste
-Milk (1/2-1 cup)
-Butter (I use about 1/2 cube)
*Optional Additions:
-Green Onions or Chives
-Crumbled Bacon
-Sautéed Sliced Mushrooms
-Additional Cheese to sprinkle on top
Bake Potatoes in foil for 1 hour at 350* or even use leftover baked potatoes. Unwrap potatoes and cool for about 10 minutes. Use a sharp knife to slice potatoes in half length-wise. Use a spoon to scrape out the insides of the potatoes, leaving a small layer of potato along with the skin so the potato will hold its form. Mix scooped out potato with toppings and beat with electric beaters. Fold in any Optional Toppings. Fill each potato skin slightly rounded. I reserve some cheese to sprinkle on top. Place on a cookie sheet and bake at 350* for another 20 or 30 minutes until heated through.
*I love these as a leftover so I always make a plethora.
