TWICE BAKED POTATOES
Large baking potatoes
1 tablespoon sour cream (per potato)
1 tablespoon milk (per potato)
1 tablespoon butter (per potato)
Salt and pepper to taste
Cheese for topping
Bake potato(s) in a 400º oven until almost soft. Do not wrap in foil.
Allow potatoes to cool slightly then slice off the top 1/8 of the potato and gently scoop potato into a large bowl, leaving the skin intact.
Mash potatoes and add remaining ingredients, continue combining until the potatoes are stiff. Place mashed potato mixture back in the skin. At this point you can refrigerate or freeze until ready to bake and serve.
When ready to serve, place cheese on top and bake at 350º for 20-30 minutes or until cheese is melted.