Twice Baked Potato

• 4 -6 baking potatoes (about 2 1/2 lbs)
• 4 tsp butter, softened
• 1 1/3 cup grated Swiss cheese
• 1/2 tsp caraway seeds
• 4 tsp cooking white wine
• 2 tsp cooking sherry
• 1/2 tsp minced garlic
• 1/2 tsp salt

1. Preheat oven to 425F.
2. Scrub potatoes.
3. Pierce potatoes with a fork.
4. Rub each with a little butter.
5. Place on baking sheet about 1 inch a part.
6. Bake 50-60 minutes or until tender.
7. Let cool.
8. Meanwhile, place cheese & caraway seeds in a small bowl.
9. Toss well.
10. Set aside.
11. Horizontally cut off top 1/3 of potatoes.
12. Scoop out potato from bottom sections, leaving 1/4 inch thick shell.
13. Place scooped-out potato in large bowl, reserving shells.
14. Add potato from potato tops to bowl.
15. Discard top skins.
16. Mash potatoes with potato masher until smooth.
17. Add wine, sherry, garlic, & salt.
18. Mash to blend.
19. Stir in cheese mixture.
20. Mash lightly.
21. Spoon mashed potato mixture into reserved potato shells, mounding evenly.
22. Place filled shells back on baking sheet.
23. Bake until tops a tree lightly browned & potatoes are heated through, about 20-25 minutes.

baking potatoes, butter, swiss cheese, caraway seeds, white wine, sherry, garlic, salt

Taken from cookpad.com/us/recipes/365757-twice-baked-potato (may not work)