Twice Baked Potatoes

Wrap potatoes in foil and bake at 425 degrees for 1 hour or till tender. Once cooked, you need to remove the insides. I personally cut a slit in the center of the potato and scoop out the insides so I can just scoop the mixture back in—basically the way a baked potato looks when you get it out to eat, with the slit down the center and squeezed open. You can also slice it in half and scoop out each half. Whatever works best for you!

I melt the Velveeta cheese in the microwave with enough milk just to make it a little creamier. You really could use shredded cheddar cheese, but I just prefer Velveeta.

Do not let the potatoes cool too much or they won’t mash as well. Scoop out the insides of the potatoes into a mixing bowl. Pour in all ingredients except for seasoning salt, salt, and pepper and mix till well blended. I add the seasoning salt, salt, and pepper after it’s blended and just taste as I go.

Once blended, scoop the mixture back into the potatoes. I sprinkle the tops with seasoning salt and parmesan cheese.

At this point you can either put back them in the oven till they are heated through or you can cover them and put them in the fridge. When you’re ready to serve, heat them up in an oven at 350 degrees for about 30 minutes or till warm.