Twice-Baked Potatoes

Ingredients:

potatoes
2 Tbs. butter
3 Tbs. butter
1/2 cup milk
salt and pepper to taste

Preparation:

* Note: Before baking in the oven, quickly run potatoes under cold water and preheat the oven. The cold water will give the potatoes a crispy skin.

To make twice-baked potatoes, you'll first want to master the baked potato. Place the oven rack in the lower third of the oven and preheat it to 400 degrees. Scrub each potato and prick it several times with a fork. Place the potatoes on the oven rack and bake for about an hour.

Place the potato shells on a baking sheet (figure C), melt two tablespoons butter and brush it on the insides of the shells. Season with salt and pepper. Bake the shells in the center of the oven until they are golden. Then bake at 400 degrees for about 10 more minutes.

Place scooped-out potato in a bowl along with 3 Tbs. butter, milk and salt and pepper to taste. Mash together with a potato masher (figure D).

For a variation, mix the scooped-out potato with one cup shredded cheddar cheese and four slices of crumbled bacon.

Fill the potato shells with the filling (figure E) and bake once again for about 10 minutes at 400 degrees. Top the potato with sour cream, and garnish with chives if desired.

Tip

Twice-baked potatoes can be frozen for a later meal. Rather than baking them for the final time, place them on a baking sheet and place in the freezer until firm. Then, wrap each potato half in plastic wrap and place in a large freezer bag. To heat, place the potatoes in a 350-degree oven until hot, or simply reheat in the microwave.