Twice Baked Potatoes
4 large baking potatoes
1 cup sour cream
1⁄2 cup milk
4 tablespoons butter melted
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
fresh chives for garnish
Preheat oven to 350°. Scrub potatoes; prick with a fork. Bake about 1 hour or until tender. Let cool for 15 minutes. Cut potatoes in half lengthwise. Scoop out pulp, leaving 1⁄2-inch-thick shells.
Place potato pulp in a large bowl.Mash with potato masher or electric mixer until almost smooth. Add sour cream, milk, butter, salt, and pepper. Mash until creamy. Spoon or pipe mashed potato mixture into potato shells. Place in a 9×13-inch baking pan.
Bake in 350° oven for 15 minutes more. Sprinkle with chives.
Broccoli-Cheese Potatoes: Place 1 cup finely chopped broccoli florets in microwave-safe bowl. Cover with vented plastic wrap. Microwave on high for 2 minutes or until tender; drain well. Prepare potatoes as directed except add the broccoli and 1⁄2 cup finely shredded cheddar cheese to potato mixture.
Bacon-Cheddar Potatoes: Prepare as directed except add 1⁄2 cup finely shredded cheddar cheese to the mashed potato mixture. Before serving top with crumbled cooked bacon and additional finely shredded cheddar cheese.
Cheddar-Topped Potatoes: Prepare as directed except after filling potato shells with mashed potato mixture, sprinkle with 1⁄2 cup finely shredded cheddar cheese. Bake as directed in Step 3.