Ingredients:
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

Method:
1 Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with 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 fork.

3 When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out inside into medium bowl, leaving a thin shell. With potato masher or electric mixer on low speed, mash potatoes 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 fluff y depends on kind of potatoes used).

4 Add butter, salt and pepper; beat vigorously until potatoes are light and fl uff y. 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.

Notes and Tips:
Filled potato shells can be stored in the refrigerator or freezer (wrapped up tightly) before being baked\ the second time. Bake refrigerated potatoes 30 minutes, frozen potatoes about 40 minutes.

twice baked potatoes recipe