Twice Baked Potatoes

This side dish may seem a little fussy, but it is a great way to do potatoes for company ahead of time. You can prepare them and have them ready to pop in the oven 20 minutes before a meal. I like it when you have nothing to do at the end. This recipe, with some minor changes, was submitted by Kimberly F. to our church cookbook. It's one that I have found works well.

Ingredients:

• 8 large potatoes, baked
• 1/4 cup butter
• 1/4 cup sour cream
• 1 - 1/2 cups cheddar cheese. grated
• 1/2 cup milk, approx
• 1/2 teaspoons onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 cup chopped green onions

Method:

1. When potatoes are cool enough to handle, cut a thin lid from top of each.
2. Scoop out pulp, leaving 1/4 inch or so in the shell, so it doesn't tear.
3. Combine pulp with remaining ingredients, mashing to desired consistency.
4. Scoop mashed potato mixture back into skins. Arrange on baking sheet.
5. Refrigerate until half hour before the meal. 
6. Bake at 350º F about 20 - 25 minutes, until tops are golden.