Classic Twice-Baked Potatoes

• 4 Large Russet Potatoes
• Canola Oil, For Brushing On Potatoes
• 1/4 cups Unsalted Butter
• 1/3 cups Heavy Cream
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper

1. Preheat oven to 375u0b0F. Line a baking sheet with foil.
2. Wash the potatoes and brush the outsides with vegetable or canola oil. Poke a few holes in the potatoes with a fork. Bake for 60 to 70 minutes, until potatoes are somewhat soft to the touch.
3. Let potatoes cool. Slice lengthwise and carefully scoop out the flesh into a bowl, making sure to leave the skin intact as your bowl.
4. Mash scooped-out potato with butter, cream, salt and pepper. Scoop the potato back into the skins and top with desired toppings.
5. Put the potatoes back in the oven for about 15 minutes, until cheese melts (if topping with cheese).

potatoes, canola oil, ubc, heavy cream, salt, pepper

Taken from tastykitchen.com/recipes/sidedishes/classic-twice-baked-potatoes/ (may not work)