Twice Baked Potatoes
From Jane Maynard
  • 4 baking potatoes
  • ¾ cup sour cream or plain yogurt
  • ¼ teaspoon garlic salt
  • ⅛ teaspoon pepper
  • 4 tablespoons evaporated milk (or more if needed)
  • shredded cheddar cheese, optional
  • chopped green onion, optional
  1. Wash potatoes, poke holes with fork. Bake on rack, unwrapped at 425 degrees 40-60 minutes, or until soft all the way through. Cut lengthwise and scoop out potato (I have to hold the potato with an oven mit while I scoop). Mix potato with all the other ingredients, except the cheese, and mash with a potato masher or pastry blender. Spoon potato back into the potato skins, place in casserole dish. Bake at 425 degrees for 20 or so minutes, or until lightly browned. Top with shredded cheese and bake a few minutes more.
Recipe by This Week for Dinner at