Twice Baked Potates

The 8th graders were slightly nervous about the strange potatoes I was asking them to make. No matter how much I tried to convince them that they would like the potatoes, they held onto their concern - UNTIL happiness popped out of the oven!

I'm pretty sure many twice baked potatoes have been made in the homes of several unexpected/happy parents :)

TWICE BAKED POTATOES

4 baking potatoes

1/2 teaspoon salt

1/3 to 1/2 cup milk

Dash of pepper

1/4 cup margarine, butter, or sour cream

Shredded Cheddar Cheese

1. Scrub potatoes and, if desired, rub with shortening for softer skins.
2. Prick with fork to allow steam to escape.
3. Bake at 375° for 1 hour 15 minutes.
4. Remove potatoes and increase oven temperature to 400°.
5. Cut potatoes in half lengthwise; scoop out inside, leaving a thin shell.
6. Mash potatoes until no lumps remain. Beat in milk in small amounts (amount of milk needed to make potatoes smooth and fluffy depends on size of potatoes).
7. Add margarine, butter, or sour cream, and salt and pepper; beat vigorously until potatoes are light and fluffy.
8. Fill shells with potatoes. Sprinkle with shredded cheese.
9. Cook uncovered until cheese melted, approx. 10-20 min

Serves 4.