Twice-Baked Potatoes

Instructions

1. 1

   ounces each 2 tablespoons margarine or butter 2 tablespoons milk (2 to 4 tablespoons) 1/8 teaspoon salt Dash pepper 1/2 cup shredded Cheddar cheese (2 ounces) 2 teaspoons chopped fresh chives, if desired Heat the oven to 375º. Scrub the potatoes thoroughly with a vegetable brush, but do not peel. Pierce the potatoes on all sides with a fork to allow steam to escape while the potatoes bake. Place potatoes directly on the oven rack. Measure margarine, and let it stand at room temperature to soften. Bake potatoes 1 hour to 1 hour 15 minutes or until potatoes feel tender when squeezed gently. Be sure to use a pot holder because potatoes will be very hot to the touch. When potatoes are cool enough to handle, cut them lengthwise in half. Scoop out the insides into a medium bowl, leaving about a 1/4-inch shell in the potato skin. Increase the temperature of the oven to 400º. Mash the potatoes with a potato masher or electric mixer until no lumps remain. Add the milk in small amounts, beating after each addition. The amount of milk needed to make potatoes smooth and fluffy depends on the type of potato used. Add the margarine, salt and pepper. Beat vigorously until potatoes are light and fluffy. Stir in the cheese and chives. Fill the potato shells with the mashed potato mixture. Place on an ungreased cookie sheet. Bake potatoes uncovered about 20 minutes or until hot. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." Protein; 17g Carbohydrate; 16mg Cholesterol; 230mg Sodium Other Carbohydrates second baking Essential Equipment: potato masher or electric mixer; cookie sheet Tips To save time, arrange filled potato shells in a circle on a 10-inch microwavable plate. Cover with waxed paper and microwave on High 6 to 8 minutes, rotating plate 1/2 turn after 3 minutes, until hot. To do ahead, wrap filled potato shells airtight and refrigerate no longer than 24 hours or freeze no longer than 2 months. Unwrap potatoes and place on cookie sheet. Heat in 400º oven about 30 minutes for refrigerated potatoes, about 40 minutes for frozen potatoes, until hot.