I love potatoes.  All kinds of potatoes.  But crispy skin filled with creamy, cheesy goodness might be my favorite way to make them!  

Last night we served them as a side dish for steak.  If you are going to make it a side dish, I recommend counting on each person to eat a half of potato, but make and extra potato or two, these are so good, people may want seconds!

Twice Baked Potatoes

What you'll need:

Idaho potatoes (as many as needed)

A few pads of butter

A splash or two of milk

A shake of garlic salt

Fresh chopped chives (you could also do broccoli, bacon, or plain)

A bunch of cheddar cheese

What you'll do:

Clean your potatoes well and stab them a couple times with a fork. (this is to let the steam escape so they won't explode.)  

Bake them right on the rake in a oven pre-heated to 350 degrees for 35 minutes.  Remove them from the oven and lightly cover them with butter.  

Place back in the oven for another 20 minutes or until a fork with go into them easily.  (the time will vary a little depending on the size of the potato.

When done, remove the potatoes and cut in half lengthwise.  Careful, they will be super hot!  

Then carefully scoop out the insides into a bowl.

  Lay the "shells" on a foil lined baking sheet. (you want to line with foil whenever you are baking with cheese to make clean up easier)

In the large bowl with the potato whites, add a couple pads of butter, a splash of milk, a handful of shredded cheese and the garlic (or plain) salt.  

Blend with a hand mixer and continue to add butter and or milk till they are creamy and smooth.  Taste to make sure you have it just right.  

Fold in the chopped chives.

Fill the potato skins with the mixture. 

Top with more shredded cheese ; )

Bake on 400 degrees or broil till the cheese is bubbling on top!  Serve immediately and enjoy!