The men in my house love twice-baked potatoes, and frankly, I find them easier to serve than plain baked potatoes which require an assortment of toppings. Twice-baked potatoes can be made in advance and to serve them all you have to do is place them on a plate. Delicious and no fuss!
Here is how I make them:
Bake four washed, foil-wrapped, medium sized potatoes at 400 for 1 hour. Remove from the oven when they feel tender. Unwrap and let them sit to cool a bit.
Cut a lengthwise slice from the top of each potato. Scrape the pulp from the slice into a large bowl, discard the skin. Scoop the pulp out of each potato, adding the pulp to the bowl.
Mash the potato pulp with a fork or a potato masher. Add 1/2 cup sour cream, 1/4 tsp. garlic salt (I usually use Jane's Krazy Salt), a good shake of pepper and mix until smoothe. Slosh in a few tablespoons of milk if you desire. Stir in a handful (about 1/2 cup) of shredded cheddar cheese. Spoon the mashed potato mixture into the potato shells and place in a square baking dish.
Bake, uncovered at 300 for 25 minutes. If desired sprinkle additional shredded cheddar on top for the last few minutes of baking time.
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