Stuffed Potatoes - Twice Baked Potatoes

• 2 large russet potatoes
• Crisco or other vegetable shortening
• 4 tbsp (60 ml) butter or margarine
• 2 tbsp (30 ml) sour cream
• 1/4 tsp (1 ml). salt
• 1/4 tsp (1 ml). pepper
• 1/4 tsp (1 ml). garlic powder
• 4 tbsp (60 ml) milk
• 1/2 cup (125 ml) shredded cheddar cheese

1. Preheat oven to 375 degrees (200 C.).
2. Scrub potatoes and pat dry.
3. Rub each with a dab of Crisco to coat the skin of the potato.
4. Place potatoes on cookie sheet and bake for one hour.
5. Remove potatoes from oven and slice open.
6. Scoop out pulp, leaving skin intact.
7. Mash pulp with butter, sour cream, salt, pepper, garlic powder, milk and cheese.
8. Return potato mixture to potato skins.
9. Bake stuffed potatoes for 20-30 minutes until golden brown.

russet potatoes, vegetable shortening, butter, sour cream, salt, pepper, garlic powder, milk, cheddar cheese

Taken from online-cookbook.com/goto/cook/rpage/00102B (may not work)