Twice Baked Mexican Stuffed Potatoes

• 4 large russet potatoes
• 12 cup milk
• 1 cup shredded Mexican blend cheese
• 13 cup crushed nacho cheese flavored tortilla chips
• 13 cup chopped fresh cilantro
• 14 cup chopped green onion
• salsa
• sour cream

1. Preheat oven to 425.
2. Pierce each potato several times and bake until tender for about 1 hour.
3. Cut off top quarter of one long side of each potato.
4. Scoop potato from skins into large bowl, leaving 1/4" thick shell.
5. Mash potatoes with milk.
6. Mix in cheese, chips, cilantro and onions.
7. Season with salt and pepper.
8. Fill shells with potato mixture, mounding in center.
9. Return potatoes to oven and bake until heated through, about 20 minutes.
10. Top potatoes with salsa and sour cream and serve.

russet potatoes, milk, blend cheese, nacho cheese, fresh cilantro, green onion, salsa, sour cream

Taken from www.food.com/recipe/twice-baked-mexican-stuffed-potatoes-146948 (may not work)