Twice-Baked Potatoes4 large unpeeled potatoes
1/4 to 1/2 c. milk
1/4 c. butter or margarine, softened
1/4 tsp. salt
Dash of pepper
1 c. shredded Cheddar cheese (4 oz.)
1 T. chopped fresh chives (didn't add these)
Heat oven to 375*F. Gently scrub potatoes, but do not peel. (Cut out any icky spots though.) Pierce potatoes several times with a fork to allow steam to escape while they bake.
Bake 1 hour to 1 hour 15 minutes, or until potatoes are tender when pierced in center with a fork. (I just stuck them in for the full 75 minutes.)
When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer (or the Big Bertha of your kitchen, Ms. KitchenAid) on low speed until no lumps remain. Add milk in small amounts, beating after each addition, until potatoes are smooth and fluffy.
Add butter, salt, and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
Increase oven temperature to 400*F. Bake about 20 minutes, or until hot.
(You can fill them, then freeze or refrigerate. Refrigerated taters bake for 30 minutes, frozen for about 40.)