Twice Baked Potatoes

Recipe from Mimi

Ingredients

• 4 to 6 russet potatoes, depending on size

• 3/4 cups milk

• 1/4 cup sour cream OR plain yogurt (opt)

• 3 to 4 green onions, sliced

• Salt and black pepper, to taste

• 8 ounces of Velveeta cheese, cut into 1/2” cubes

• 1/2 cup cheddar cheese, shredded 

Directions

Preheat oven to 375˚ F.

Clean potatoes then bake unwrapped for 1 hour.

Cut in half lengthwise and let cool to touch.

Scoop out inside of potatoes into bowl, keeping skins in tact. Mash potatoes with milk, sour cream, salt and pepper. 

Gently stir in onions and cubed cheese. Spoon potato mixture back into skins so they are heaping. Top each with shredded cheddar. Broil till tops are turning brown. 

Notes

The potatoes need to be oven baked to get the skins dry and rigid enough to hold up.