Twice Baked Potatoes OAMC

• 4 large baking potatoes
• 12 cup plain yogurt
• 14 teaspoon garlic salt
• 18 teaspoon pepper
• skim milk
• 14 cup shredded sharp cheddar cheese
• 2 tablespoons olive oil
• 1 teaspoon kosher salt

1. Lightly coat potatoes with olive oil, and sprinkle with kosher salt.
2. Prick with a fork.
3. Wrap individually in foil.
4. Bake potatoes in a 425 degree oven for 40-60 minutes, or until tender.
5. Allow to cool for 10 minutes.
6. Cut in half and scoop out pulp leaving a 1/4" thick shell.
7. Mix pulp with remaining ingredients, except cheese.
8. Add a tablespoon of milk at a time making sure that the mix is still very thick.
9. The freezing process will make the mix softer.
10. Spoon the mixture into the shells, sprinkle with cheese and wrap individually with press-n-seal.
11. Place in Freezer bag and freeze for up to 2 months.
12. To eat: Unwrap, thaw, and place uncovered on baking sheet.
13. Bake at 425 degrees for 20 - 25 minutes or til lightly browned.

baking potatoes, yogurt, garlic, pepper, milk, cheddar cheese, olive oil, kosher salt

Taken from www.food.com/recipe/twice-baked-potatoes-oamc-211688 (may not work)