Twice Baked Potatoes

One of my kids would not complain if we ate these every day. Since the recipe starts with pre-baked potatoes, we usually have baked potatoes for dinner with chili, cheese, sour cream, etc. and then sometime in the next 2-3 days, we use up all the leftover potatoes using this recipe. But feel free to bake your potatoes solely with this recipe in mind. Microwaved potatoes work well, too.

4-ish medium baked potatoes, skin on

1/2 c. sour cream

1/4 c. milk

1/4 c. butter or margarine

1/2 c. shredded cheddar cheese

1/2 tsp. salt

1/4 tsp. pepper

Bacon bits

        Start with pre-baked potatoes, cold or warm. Cut each potato in half the long way and scoop the pulp out of each half (try to salvage the skin in one piece). Mash the pulp with butter. Add milk, sour cream, cheese, salt and pepper. Mix well. Spoon back into the skins. Top with bacon. Bake at 400° for 15 minutes. 

        Note: I spoon the potato mixture into small (~1 cup) oven-proof glass bowls, if needed, to compensate for any skins that don't survive the scooping out process.