Twice-Baked Potatoes

Twice-Baked Potatoes
(Recipe by Elaine Albright)


Ingredients


4 Medium Potatoes
1/3-1/2 C. Milk
1/4 C. Butter, softened
1/2 tsp salt
Dash of pepper
Shredded Cheese
Bacon bits, optional


Directions


Bake 4 Medium Potatoes until tender in 375 degrees oven for 1 hour. Cut thin lengthwise slice from each potato: scoop out inside, leaving a thin shell. Mash potatoes until no lumps remain. Beat in 1/3 to 1/2 cup milk in small amounts. (amount of milk needed to make potatoes smooth and fluffly depends on kind of potatoes.) Add 1/4 C. butter, softened, 1/2 tsp salt and dash of pepper; beat vigorously until fluffly.


Increase oven temp to 400. Place shells on ungreased cookie sheet; fill shells with potato mixture. Sprinkle with shredded cheese and bacon bits, if desired. Bake uncovered until filling is golden brown, about 20 minutes. Yield: 4 servings