Twice Baked Potatoes (oamc)

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 4 large russet baking potatoes, scrubbed clean
• 1 lb cheddar cheese, shredded
• 1 cup evaporated milk (hot)
• 2 tablespoons butter
• salt
• pepper
• 1 teaspoon garlic powder
• 1 1/2 teaspoons parsley
• blue cheese (add a little cheese you like to kick, optional) (optional) or goat cheese (add a little cheese you like to kick, optional) (optional) or gouda cheese (add a little cheese you like to kick, optional) (optional) or monterey jack cheese (add a little cheese you like to kick) (optional)

Recipe

• 1 bake potatoes for 1 hour in 400*f oven.
• 2 cut a oval wedge out of the top of each potato while still hot and scoop out pulp. be careful to leave a small amount around the edges of the skin to help keep skin shape. set skins aside on large baking sheet.
• 3 mash pulp with a hand masher to get rid of lumps. add garlic powder, salt and pepper to taste; add butter and continue to hand mash together.
• 4 add the hot milk 1/4 cup at a time to prevent adding too much and use a mixer to blend together on medium speed. add more milk and repeat as many times as necessary to get a regular mashed potato consistency.
• 5 add parsley. start mixing together with wooden spoon and slowly add (a little at a time to prevent clumping) 3/4 of the cheese.now would be the time to mix in the optional ingredients.
• 6 restuff the skins with the potato mixture. bake for 15-20 minutes until tops start to turn brown. remove and top with remaining cheese. return to oven until top cheese is melted.