Twice-Baked Potatoes (about 8 whole potatoes)

 

Bake potatoes till done, usually 1.5-2 hours, until they feel soft. Cut each potato in half and scoop out into a bowl, preserving the shells.  If they’re hot, hold with a hot pad as you scoop out each half

 

Mash potatoes with 5 TB butter, ¾ c. cream and enough milk to make them a soft mashed potato texture.  Add salt and pepper to taste. (maybe ½ tsp salt or more and ¼ tsp pepper).

Place thinly sliced on top of each potato.  Heat 20-30 minutes in oven until potatoes are warm and cheese is melted.  

 

Note: You can make them a day ahead on a cookie sheet. Cover with saran wrap. If cold, they will heat for about 30 minutes and add cheese  to the top the last 15-20 minutes.

 

Note: I’ve never written down the recipe, so amounts are estimated