Twice Baked Potatoes

I normally make these to taste, but today thought I would measure the ingredients so I can share the recipe with you! Remember though, that potatoes vary in size and you may need to adjust the measurements when you do this at home.

• 10 cups baked potato pulp, skin shells reserved for re-filling!
• 1 1/2 cups Sour Cream
• 1 Cup Cheese
• 3/4 cup Milk
• 6 tablespoons Margarine or butter
• 2 1/4 teaspoons Salt
• 1 teaspoon Pepper

Directions:  After washing, pricking and baking potatoes, cut in half lengthwise.  Remove all the potato pulp, leaving the skins intact.

Add milk, butter, salt, pepper to potatoes and begin mixing with electric mixer.  Add sour cream and mix until incorporated.  Next, I always stir in the cheese, just until combined.

Spoon mixture back into potato shells.  You can add bacon bits or chives to the tops.  I just happened to forget today.  Place on sheets and freeze for about an hour.  Once frozen, place in freezer bags.

When ready to use, put in the oven at 350 for 20-30 minutes.  I will often leave until the skins are crispy because then the kids will eat skins and all!

I have not tried it, but a friend told me that she puts hers in the microwave at 50% power for 5 minutes, then full power for 1-2 minutes to finish heating.