Twice-Baked Potatoes

These are my favorite. I think the American cheese makes for a creamier texture. I believe I found this in a BH&G recipe book eons ago. I upped the amounts of ingredients to suit my own personal tastes.

• Ready In: 2 hrs 40 mins
• Yields: 5 potatoes

Ingredients

• 5  large baking potatoes
• 1  cup sour cream
• 1  cup  shredded American cheese
• 3  bunches green onions, thinly sliced
• 5  tablespoons milk
• 3⁄4 teaspoon salt
• 1  dash black pepper or 1  dash white pepper (or more to taste)
•  parmesan cheese

Directions

1. Poke skins of potatoes and bake in a 425 degree oven for an hour to an hour and 20 minutes.
2. Remove potatoes and cool till easy to handle.
3. Cut a slice from the tops of the potatoes and scoop out potato into a large bowl- reserve shells.
4. Mash the potatoes with a hand masher while adding the milk.
5. Add sour cream,shredded American cheese,green onion,salt and pepper to bowl.
6. Beat with an electric mixer until potatoes are smooth.
7. Spoon mixture into reserved shells.
8. Place potatoes in a baking dish,cover, and bake in a 350 oven for 30-45 minutes,or until heated through.
9. Uncover the potatoes and sprinkle with parmesan cheese.
10. Bake uncovered for an additional 5-10 minutes.