Easy Twice Baked Potatoes

These are easy to cook and assemble and can be frozen to be used as needed. I use large potatoes, so 1/2 stuffed potato shell is one serving.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 2  large baking potatoes
• 1⁄2 cup sour cream
• 1⁄4 cup milk
• 4  tablespoons butter
• 1⁄2 teaspoon  refrigerated minced garlic
• 1⁄4 teaspoon salt
• 1⁄8-1⁄4 teaspoon pepper
• 3⁄4 cup  grated cheese, divided
• 2  green onions (to garnish)
•  paprika (to garnish)

Directions

1. Bake potatoes in a 375 degree oven 1 to 1 1/2 hours until done.
2. When potatoes are done let them cool 10-15 minutes.
3. Then slice them in half lengthwise.
4. Using a spoon carefully scoop out the potato, leaving a little on skin so they don't break. Save the skins.
5. In a large bowl mix all the ingredients except 1/4 cup cheese, green onion and paprika with a hand mixer until well blended and creamy. If not creamy enough add a bit more milk.
6. Taste and adjust seasonings if necessary.
7. Spoon potato mixture evenly into shells.
8. Top with remaining 1/4 cup of cheese and green onions.
9. Sprinkle lightly with paprika.
10. Return to oven until hot and cheese is melted, about 15-20 minutes.
11. Or you can wrap in saran wrap and put in a freezer ziplock bag and freeze for use at another time.