Cookbook:Twice-Baked Potatoes I

| American cuisine
 * Vegetarian Cuisine
 * Cheese
 * Vegetables

Ingredients

 * 4 medium russet potatoes
 * Vegetable oil to rub on potato skins
 * 2 tablespoons butter
 * ½ cup milk (or less)
 * ½ cup sour cream
 * 4 ounces shredded cheddar cheese
 * ½ teaspoon salt
 * A pinch of ground black pepper
 * 1 bell pepper (optional), chopped
 * Green onions (optional), chopped
 * Bacon (optional), chopped

Procedure

 * 1) Preheat oven to 400°F (200°C).
 * 2) Rub potato skins with vegetable oil to ensure crispness.
 * 3) Bake potatoes for 1 hour until done.
 * 4) Carefully remove potatoes from oven and cool for 10 minutes.
 * 5) Cut potatoes in half lengthwise and scoop out pulp with a small spoon, leaving only a potato shell.
 * 6) Mash potato pulp with a fork until smooth.
 * 7) Add remaining ingredients until well combined. It is better if the mixture is a bit stiff, rather than entirely wet.  Adjust the amount of milk accordingly.
 * 8) Spoon (or pipe) the mixture into the empty potato shells.
 * 9) If desired, top the potatoes with bell pepper, onions, and/or bacon.
 * 10) Increase oven setting to broil.
 * 11) Broil potatoes 10 or 15 minutes until spotty brown and crisp.