Twice-Baked Potatoes

Ingredients:

4 already-baked Russet baking potatoes
3 Tb butter
1/3 cup sour cream
1 cup shredded Cheddar cheese
Salt and Pepper to taste

Method:

Slice the potatoes in half and scoop the centers into a bowl, leaving a shell about 1/4 inch think. Set the shells aside. After melting the butter, combine with sour cream and potato pulp and mix thoroughly. Season with salt and pepper to taste. Fill each shell with the mixture then top each with cheddar cheese.

Bake at 350 for about 30 minutes or until the potatoes are heated and just beginning to bubble.

*You can also mix in bacon bits, chopped broccoli, ham, different cheeses, even corn!