Twice Baked Potatoes (Oamc)

• 4 large russet baking potatoes, scrubbed clean
• 1 lb cheddar cheese, shredded
• 1 cup evaporated milk (hot)
• 2 tablespoons butter
• salt
• white pepper
• 1 teaspoon garlic powder
• 1 1/2 teaspoons parsley
• gouda cheese (add a little cheese you like to kick, optional) (optional) or monterey jack cheese (add a little cheese you like to kick) (optional)

1. Bake potatoes for 1 hour in 400*F oven.
2. Cut a oval wedge out of the top of each potato while still hot and scoop out pulp. Be careful to leave a small amount around the edges of the skin to help keep skin shape. Set skins aside on large baking sheet.
3. Mash pulp with a hand masher to get rid of lumps. Add garlic powder, salt and pepper to taste; add butter and continue to hand mash together.
4. Add the hot milk 1/4 cup at a time to prevent adding too much and use a mixer to blend together on medium speed. Add more milk and repeat as many times as necessary to get a regular mashed potato consistency.
5. Add parsley. Start mixing together with wooden spoon and slowly add (a little at a time to prevent clumping) 3/4 of the cheese.Now would be the time to mix in the optional ingredients.
6. Restuff the skins with the potato mixture. Bake for 15-20 minutes until tops start to turn brown. Remove and top with remaining cheese. Return to oven until top cheese is melted.

potatoes, cheddar cheese, milk, butter, salt, white pepper, garlic, parsley, gouda cheese

Taken from www.food.com/recipe/twice-baked-potatoes-oamc-73836 (may not work)