Twice Baked Potatoes

A couple of weeks ago, I made twice baked potatoes for a cook-out we had and in the hub-bub of the moment, I forgot to take a photo of them.  They were so darn good, everyone commented on them, and they were amazingly easy to make, especially if you have a Kitchen Aid mixer.  I knew I had to do a re-do and get these puppies posted on my blog as soon as possible.  The perfect opportunity presented itself for me to make them today.  My parents had invited us to have lunch with them today and these are a really easy dish to travel with.

Twice Baked Potatoes - adapted from The Pioneer Woman

Ingredients:
4 potatoes
1/2 cup sour cream
1 stick of butter, softened to room temperature, cut into chunks
1/2 cup shredded cheddar cheese and a little extra to add to the top of your potatoes
1 Tbsp milk
1/4 tsp black pepper
1/4 tsp sea salt

Directions:
1.  Bake the potatoes, don't wrap them or make knife slits in them, at 400F on a baking sheet for 1 hour 15 minutes or until baked through.
2.  After you remove from the oven, don't allow them  to cool because you need them nice and soft to scoop out the good stuff easily.  Use a clean kitchen towel to handle the hot potatoes and slice each potato into two halves.  Use a spoon to scrape out the potato, making boats out of the skins. Leave a bit of potato attached to the skin for stability in your boats. Add the scrapings of potato to a large bowl. 
3.  Add the butter, milk and sour cream to the scrapings and mix or mash if you don't have a mixer. 
4.  Add 1/2 cup cheese, salt and pepper and mix until the potatoes are the desired consistency you prefer.
5.  Fill each of your potato skin boats with the mashed potatoes and add a bit of cheddar to the top of each boat.  At this point you can either store them in the fridge for a up to a day or freeze them for later use. 
6.  When ready to eat them, cook at 350F for 15 minutes and serve hot. 

See what I have to deal with when I am trying to work on my laptop!  Geesh!!