Twice Baked Potatoes

Caleb loves it when these get kind of crispy on top...

Russet Potatoes, how ever many you need

Butter

Sour Cream

Milk

Cheddar cheese

Salt and Pepper, to taste

Soak potatoes in warm water, then scrub clean.

Poke several holes in potatoes with fork, then microwave for 6 to 10 minutes or until done.

Let potatoes cool slightly so they are easier to handle.

When cool enough to handle, slice off a thin slice of the top of the potato.

Scoop out potato pulp, leaving the potato shell intact.

                                                          

Combine all the potato pulp, butter, sour cream, and milk.

Amounts for ingredients just depend on how many you are making and how much butter, sour cream, milk and cheddar cheese you like. Start by adding a little of each then more as desired/necessary.

Either mash with a potato masher or use a mixer to make a smoother potato filling. We like it smooth, so I use my cheap-o hand mixer.

Mix in cheddar cheese, reserving some to sprinkle on top, and salt and pepper to taste.

Re-stuff shells.

Place in a shallow baking dish and sprinkle with extra cheese.

Bake in 350* oven for 20 to 30 minutes or until potatoes are heated through and tops are beginning to brown.

Serve these to hungry people in your house. 

They will love you for it!