Twice Baked Potatoes
4 large baking potatoes
1 cube butter
1 cup sour cream
salt and pepper
Preheat oven to 400 degrees. Scrub potatoes really well and place on a cookie sheet. Coat all sides with oil, (vegetable, canola, olive) This helps to make it crispy. Poke the potatoes multiple time with a fork. (this keeps them from exploding in your oven) Bake at 400 for just over an hour. Or until they are cooked through.
When they are done, allow them to cool slightly. When they are cool enough to handle, lay potato on a side and slice long ways taking off the top 1/3 of the potato. Scoop out the 2/3 portion of the potato into a bowl, leaving a little bit around the edges to provide support. (Scoop out the 1/3 portion also if you need extra potato to add to the mix.)
Smash or mix potato "pulp" with softened butter, sour cream and salt and pepper. (you can add a little milk to make it more creamy if you want) If you use egg beaters, be sure not to over mix or it will get too sticky.
Fill the potato boat with the mixture and top with cheese. (we like sharp cheddar) Bake for another 10-15 minutes or until heated through
Top with your favorite toppings, like green onions or bacon and serve immediately.