The Farmer Family Cookbook

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My mom Pam made these for us all the time because they were my dad's favorite! After all, we are from Idaho so potatoes were a must with every dinner!

Ingredients

• 41 large potatoes
• Butter
• Sour Cream
• Milk
• Salt and pepper to taste
• Cheese
• Chives

Steps

1. Bake potatoes at 350F until fork tender. Allow to cool enough for handling. Cut in half, scoop out potato into a mixing bowl, leaving the skins intact. Set skins aside. Add butter, sour cream, and milk enough to make a smooth and creamy texture. Add salt and pepper to taste. Fill the skins with potato mixture. Top with cheese and chives. Bake again in a 375F oven until the cheese is melted and potatoes are heated through.
2. Jennifer Crites: Twice-Baked Potato Variations. Garlic: Add 2 mashed roasted garlic heads to the potato mixture. Top with butter and Parmesan cheese before second baking. Garlic Dill: To the garlic version, add 2 tsp dill weed and top the potato with a light sprinkle of more dill. Bacon: Add cooked and crumbled bacon bits into the potato mixture. ( Jolene does this often)