Potato Boats

• 2 medium potatoes
• 1 tablespoon butter
• 1 dash milk
• 1 (10 ounce) can Campbell's cheddar cheese soup

1. Preheat the oven to 400 degrees F.
2. While preheating, wash the potatoes.
3. After preheating, place the potatoes in the oven for 60 minutes.
4. Do not wrap the potatoes in foil; you do not want the shell to get soft.
5. Test the doneness of the potato by sticking a fork or thin-bladed knife into it.
6. If it does not come out cleanly, cook it longer.
7. Remove the potatoes and cut them length-wise.
8. Scoop out the insides with a spoon and place in a bowl suitable for mixing.
9. Save the shells ("boats").
10. Do not scoop it out too close to the skin; otherwise the boats may lose their shape.
11. Add the butter to the bowl and a little milk.
12. Mash away.
13. Some potatoes get creamy, others don't.
14. It depends on the potato.
15. You do not want it too creamy, but if the mash potatoes are too stiff, add a little more milk.
16. Put the mashed potatoes back into the boats, leveling off the mash in each boat.
17. Spread the Campbell's Cheddar Cheese Soup on top of each boat.
18. You may need to mix in a little milk with the soup, though usually it is not needed.
19. You will have remaining soup.
20. You can store it for another time.
21. Place the boats back in the oven for 15-30 minutes at 350 degrees F until they are nice and hot.

potatoes, butter, milk, campbells cheddar cheese soup

Taken from www.food.com/recipe/potato-boats-294768 (may not work)