Twice-baked Potatoes
Lori Gunderson
ingredients
- 4 large baking potatoes
- 1/2 cup milk
- 1/2 cup butter
- 1/2 tsp salt
- dash pepper
- 1/4 cup cheddar cheese, shredded
directions
- 1
Preheat oven to 400°.
- 2
Prepare and bake potatoes at 400°.
- 3
Remove from oven and reduce temperature to 350°.
- 4
Cut a thin, lengthwise, slice from top of each potato. Scoop out inside, leaving a thin shell. Mash potatoes until no lumps remain. Beat in milk in small amounts. (Amounts of milk needed to make potatoes smooth and fluffy depend on kind of potatoes). Add softened butter, salt and pepper; beat vigorously until potatoes are light and fluffy.
- 5
Fill shells with potatoes. Sprinkle with shredded cheese. Cook uncovered until filling is golden, about 20 minutes.
Source: Lori Dudinyak
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