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Twice Baked Potatoes

Twice-baked potatoes isn't nearly as complicated as those wedding caterers and high-end restaurants would have you believe. Sure, it takes some extra prep time, not to mention having some skill with a pastry tube. Nevertheless, I have faith in your ability to make this come out great.

1. Preheat oven to 400 degrees.

2. Wash and slice in half longways, then bake for about 40 minutes:

4 large baking potatoes (skin stays on).

3. Remove potatoes from stove and cool 30 minutes.

4. Scoop out potato insides into a bowl. Set skins aside for later use.

5. Mix potato filling with:

1 cup milk
1 cup cheddar cheese (shredded)
1 small onion, finely chopped
1/4 cup butter
salt and pepper to taste

6. Blend potato mixture with a blender until fluffy. Spoon into a pastry tube and then squeeze in "scallops" back into the potato skins.

7. Bake stuffed potato skins for 20 minutes until golden brown.

Serves: 3-6.

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