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Twice-Baked Potatoes

• 6 md baking potatoes, unpeeled

  3 T butter or margarine

  1 tsp salt

  1 dash pepper

  â…“ C milk

  
  

  About 1 ½ hours before serving: Preheat oven to 450°. Bake potatoes 45 minutes or until fork-tender.
  

  
  

  With sharp knife, holding potatoes in clean pot holder, slice lengthwise, top fourth from each potato. With spoon, carefully scoop out potatoes to form 6 shells. Scrape potato from top quarters and discard tops.

  
  

  In large bowl with mixer at low speed, beat potatoes, butter, salt and pepper until fluffy. Slowly add milk, beating until smooth. Pile mashed potato mixture back into shells. Sprinkle generously with a topping. Place potatoes on cookie sheet; bake 10 minutes or until golden.

  
  

  To do ahead: Prepare potatoes as above but after refilling, place on cookie sheet, cover and refrigerate. About 40 minutes before serving, preheat oven to 350°. Sprinkle potatoes with toppings (cheese & bacon) and bake 30 minutes or until hot and top is light brown.