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Twice Baked Potatoes

4 large russett baking potatoes
sour cream
Monterey Jack cheese, grated
Mozzarella cheese, grated
Cheddar cheese, grated
green onions, sliced
butter
salt and pepper
a little milk

Bake potatoes at 400 for about an hour or until very done. Do not
wrap the potatoes in foil or anything else so that the skins get
pretty tough. I sometimes rub mine with salt.

Split each potato lengthwise and scoop out the meat.

Put the shells on a baking sheet and transfer the potato meat to
a mixing bowl. Add butter, sour cream, salt and pepper and all or
any or none of the cheeses that you like.

Add a little milk to make the potatoes a "mashed potato" consistency.
Chop the green onions in small pieces. I use the whole onion, but
others just use the green part for the chives. I always season
it, too, with whatever seasonings you like. I usually put a little
Lawry's Seasoning in it and sometimes some freeze-dried chives and
celery salt or maybe some garlic or onion powder or salt. Spoon
the mixture back into the empty shells. At this point, you can
put them in the refrigerator and take them out 30 minutes or so
before you want to eat them and heat them at 350 for about 20
minutes. I usually sprinkle grated cheese on them before recooking
them.

Here is where you can get creative. We have always made a meal of
baked potatoes. I follow the general recipe above and then add
whatever we have left over in the house to eat! Chili, roast beef,
fried chicken, most any casserole, vegetables (already cooked, of
course) like broccoli and even green peas! I sometimes will make
a white sauce and use it instead of the sour cream and milk. I
just use them as a great left-over pick-me-up! It is always loved
and eaten up with NO leftovers then! I have even used favorite
soups to flavor the potatoes, too!


White Sauce

2 Tbsp butter
2 Tbsp flour
1 cup milk
seasonings as you wish

In a double boiler, melt the butter, then slowly whisk in the flour
and stir with the whisk for a few minutes. Gradually add the milk
and stir until thickened.

You can add grated cheese and have a cheese sauce to pour over
broccoli, asparagus, cauliflower and I use it for macaroni and
cheese.

I use it for breakfast sometimes by putting chipped beef in it,
chopped fine and hard-boiled eggs, chopped coarsely to serve over
toast or as a light supper over rice. I also make green peas and
potatoes with it calling it creamed peas and potatoes.

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