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| Twice-Baked Potatoes |
by Kent VillardThis incredibly easy yet delicious way to prepare potatoes is sure to add a little flare to your next meal. Try some of the alternate options for filling to really put this recipe over-the-top. Twice-Baked Potatoes 6 medium or 4 large baking potatoes 1/2 cup warm milk 1 1/2 cups grated sharp cheddar cheese 3 tablespoons butter or margarine salt and pepper to taste Scrub potatoes, make a small slit with a sharp knife in each potato. Bake at 350° until soft when pierced with a fork, 45 minutes to one hour, depending upon the size of the potato. Remove from oven. While potatoes are still hot, slice off a small portion of the top of the potato, leaving 1/4 to 1/2 of the skin surrounding the opening. Carefully remove the inside of the potato, leaving enough potato to support the skin. Set potato skins aside. Place scooped out potatoes into a 3 quart sauce pan. With a potato masher or an electric hand mixer, mash potatoes with a small amount of warm milk, add cheese and butter. Continue mashing adding just enough of the warm milk to make the potatoes soft enough to fill the empty potato skins. Fill each potato skin with the mashed mixture. Place potatoes in a 9x12 baking dish. In a 350 degree oven twice bake the potatoes for 25-30 minutes. Remove from oven, sprinkle with small amount of grated cheese. Serve immediately. TIP: For an option you can add about 1/4 cup fresh salad size shrimp to each potato. The potatoes can be cut in half to serve many guests. Sprinkle the top of the potatoes with bacon bits. Add 1/4 cup of leftover chopped ham to each potato. These potatoes can be made in advance then placed in the oven just before being served. |