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My Twice Baked Potatoes
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Description
Cheesy potato goodness! Goes great with meatloaf, roast, even just a hearty salad! This makes a lot, but they are great for freezing and then just heating up after work or a long day. Great for unexpected company, too!
Ingredients
- 7 whole Medium Baking Potatoes (Idaho)
- 12 ounces, weight Chive And Onion Sour Cream
- 1 jar Old English Cheese (sold Near Velveeta Cheese)
- 1-½ cup Monterey Jack Cheese
- Fresh Ground Pepper, to taste
- Pinch Or Two Of Salt
- 1 clove Garlic, Minced Or Garlic Powder
- ¼ cups Milk (use A Bit More If Real Stiff)
- ¼ cups Butter, Softened (optional)
- 1 cup Shredded Parmesan Cheese For Topping
Preparation
Preheat oven to 400 degrees.
Wash and poke potatoes with fork, so they don’t explode 
Bake 1 to 1 1/4 hours until soft on the inside and a little crunchy on the outside.
Let cool to touch.
Cut potatoes in half lengthwise. Scoop out white of potato, being careful to leave the shell intact.
Put white of potato in bowl and add all ingredients, except Parmesan cheese. Mix well.
Fill potato shells with the mix, almost heaping it. (You will have 2 shells left. This makes 12.)
Top each potato with Parmesan cheese. Now, you can freeze them wrapped in foil (individually), or bake at 400 degrees for 30 to 40 minutes, until browned and bubbly.
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