Twice Baked Potatoes
- 4 large unpeeled Idaho or russet baking potatoes (8 to 10 oz each)
- 1/4 to 1/2 cup milk
- 1/4 cup butter or margarine, softened
- 1/4 teaspoon salt
- Dash pepper
- 1 cup shredded Cheddar cheese (4 oz)
- 1 tablespoon chopped fresh chives
1 Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
2 Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
3 When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
4 Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
5 Increase oven temperature to 400°F. Bake about 20 minutes or until hot.
Filled potato shells can be put in the fridge or freezer (wrapped up tightly) before being baked the second time.
Bake refrigerated potatoes 30 minutes, frozen potatoes about 40 minutes.
Stir in 1/2 cup crumbled crisply cooked bacon (8 slices) and 1/2 cup diced red bell pepper with the cheese and chives in step 4.