Twice Baked Potatoes

I love potatoes...personally I do not know how anyone could not. There are so many to prepare potatoes but one of my favorite ways is to make Twice Baked. I was introduced to this lovely potato variation from my best friend Shawna's mom. She makes amazing potatoes. The wonder of the twice baked potato is that it combines two potato classics: mashed and baked.

To make twice baked potatoes you need to bake four potatoes as you normally would for plain baked potatoes. You want the potato to be fully cooked, so the potato insides are easy to mash and work with. Once the potatoes are baked you need to cut the potatoes in half the long way. I do this while they are still hot, so if you hold the potato with an ovenmit and cut with the other hand this works well. After they are cut in half, spoon out the filling.
In a bowl combine the potato with sour cream, milk, salt, pepper and 1 1/2 cups of your desired shredded cheese. I am always a fan of extra sharp cheddar cheese. Use the same amount of these ingredients as you would to get your desired mashed potato consistency-if you like lumpy have it be lumpy or if yo like creamy and smooth make it smooth (your choice.)
These ingredients are the basics, you can add anything you want to spice up the from garlic to spinach (whatever floats your boat.) I like theses potatoes with steak, so I like to spice my potatoes up with horseradish sauce. Once you have mixed everything up, spoon the filling back into the potato skins. Lastly top your potatoes with shredded cheese. Place potatoes back in the oven at 350 and bake until the filling is hot and the cheese is lightly browned.
These are a crowd pleaser so enjoy!