Twice Baked Potatoes

Twice Baked Potatoes

I can remember the first time that I made these it was in Mrs. Wathens home-ec class and I had never heard of them before but it was a class assignment to make a potato dish and there were 4 groups of us to come together for a delicious taste test. I have been making them every since I hope you enjoy them as well.

2 large baking potatoes
salt to taste
 pepper to taste
3 Tbs milk
2 Tbs butter
2 Tbs sour cream
1 tsp fresh chives, diced
¼ cup shredded Swiss, Cheddar or your favorite cheese, optional
Bacon, cooked and crumbled, optional

  Preheat oven to 200 (400 degrees F). Scrub potatoes, prick with fork and bake for about an hour or until tender. Remove from oven and let potatoes sit for 15 minutes to cool slightly.
Cut potatoes in half lengthwise. Carefully scoop out pulp leaving a thin layer in shell. Mash potato, then use an electric mixer on low until smooth.

Heat milk and butter over medium low heat in saucepan until butter is melted. Add to mashed potatoes; cream together well. Stir in sour cream, and 2 Tbs cheese if using. Season to taste with salt and pepper.

Heap mixture into potato shells. Sprinkle with crumbled bacon if using and remaining cheese if using.

Place potatoes in baking dish; bake another 20 minutes or until golden brown. Remove from oven, garnish with chives and serve.

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