My Twice Baked Potatoes

• 7 whole Medium Baking Potatoes (Idaho)
• 12 ounces, weight Chive And Onion Sour Cream
• 1 jar Old English Cheese (sold Near Velveeta Cheese)
• 1-1/2 cup Monterey Jack Cheese
• Fresh Ground Pepper, to taste
• Pinch Or Two Of Salt
• 1 clove Garlic, Minced Or Garlic Powder
• 1/4 cups Milk (use A Bit More If Real Stiff)
• 1/4 cups Butter, Softened (optional)
• 1 cup Shredded Parmesan Cheese For Topping

1. Preheat oven to 400 degrees.
2. Wash and poke potatoes with fork, so they don't explode
3. Bake 1 to 1 1/4 hours until soft on the inside and a little crunchy on the outside.
4. Let cool to touch.
5. Cut potatoes in half lengthwise. Scoop out white of potato, being careful to leave the shell intact.
6. Put white of potato in bowl and add all ingredients, except Parmesan cheese. Mix well.
7. Fill potato shells with the mix, almost heaping it. (You will have 2 shells left. This makes 12.)
8. Top each potato with Parmesan cheese. Now, you can freeze them wrapped in foil (individually), or bake at 400 degrees for 30 to 40 minutes, until browned and bubbly.

baking potatoes, onion, english cheese, cheese, ground pepper, salt, clove garlic, ubc, ubc, parmesan cheese

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