Twice-Baked Potatoes

4 baking potatoes

1/3 to 1/2 cup milk

1/4 cup margarine or butter

1/2 teaspoon salt

dash of pepper

shredded cheese (if desired)

Bake until tender, in 375° oven 1 to 1 1/4 hours, in 350° oven 1 1/4 to 1 1/2 hours, in 325° oven about 1 1/2 hours. 

Prepare and bake potatoes as directed. Cut thin lengthwise slice from each potato; scoop out inside, leaving a thin shell. Mash potatoes until no lumps remain. Beat in milk in small amounts. Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes.) Add margarine or butter, softened, salt and dash of pepper; beat vigorously until fluffy. 

Increase oven temperature to 400°. Place shells on ungreased cookie sheet; fill shells with potato mixture. Sprinkle with shredded cheese. Bake uncovered until filling is golden brown, about 20 minutes. 

4 servings