Twice Baked Potatoes
- 3-5 Large Russet Baking Potatoes
- 1 stick of BUTTER
- 1/2-1 cup of sour cream
- Grated Cheddar
- 1/4-1/2 cup Milk for texture
Baked at 400 for one hour
While still warm, cut in half and hollow out skins carefully and place them on a baking sheet.
Add butter, 1/2 TBS salt to potato and blend until smooth, add sour cream and milk until potatoes are creamy like mashed potatoes.
Fill the skins with mashed potatoes and top with shredded cheddar.
Rebake at 350 for 20-25 minutes until cheese is bubbly.