Twice-Baked Potatoes

• 4 large baking potatoes, about 2-1/2 lbs
• 1 teaspoon butter, at room temperature
• 14 cup butter, at room temperature
• 1 leek, white and pale green parts only, finely chopped, about 1 cup
• 2 ounces cheddar cheese, shredded, about 1/2 cup
• 12 cup milk
• 14 cup sour cream
• 2 tablespoons Dijon mustard
• 1 teaspoon salt
• 12 teaspoon pepper

1. Preheat oven to 400 degrees.
2. Bake potatoes until soft, about 1 hour.
3. Cool 10-15 minutes.
4. Meanwhile, in large skillet, melt 1 t. butter over medium-high heat.
5. Add leek; cook, stirring occasionally, until lightly golden, about 6 minutes.
6. Set aside.
7. Horizontally cut off top 1/3 of potatoes; scoop out flesh, leaving 1/4-inch thick shell.
8. Sprinkle 1 T. cheese inside each shell.
9. In large bowl combine potato flesh, leek mixture, milk, sour cream, mustard, salt and pepper with 1/4 cup butter and remaining cheese.
10. If desired, transfer mixture into pastry bag fitted with large star tip.
11. Pipe or with spoon mount mixture in potato shells.
12. Place on baking sheet.
13. Bake until heated through and lightly browned, 10-15 minutes.

baking potatoes, butter, butter, only, cheddar cheese, milk, sour cream, mustard, salt, pepper

Taken from www.food.com/recipe/twice-baked-potatoes-294088 (may not work)