Recipe(tried): Twice Baked Potatoes

Hi Beth,
I have learned over the years the worst thing to do to mashed Potatoes is to use an electric mixer to mash them. Try this and see if it works better for you.

TWICE BAKED POTATOES

4 Idaho Baking Potatoes...all about the same size
4 to 5 tbsp. butter
2 tbsp. freah chives or parsley, minced
1/4 to 1/3 cup sour cream
1 to 2 tbsp. milk
salt and pepper (to taste)
paprika (optional)

Preheat oven to 400 degrees F.

Pierce potatoes along the sides with a fork (to prevent exploding Potatoes!)

Bake for 1 to 1 1/4 hours or until easily pierced with the tip of a knife.

Remove potatoes from oven and reduce oven temperature to 350 degrees F.

Slice potatoes in half lengthwise and scoop out pulp into a bowl.

Using a fork, mash the pulp evenly (as you would mash a Banana.) Add butter, sour cream, and milk until of a 'rustic' appearance. Gently fold in chives. Add salt and pepper to taste.

Spray potato skins with nonstick cooking spray. Gently scoop potato pulp back into skins.*

Sprinkle with paprika if desired.

Bake in a 350 degree F oven for 15-20 minutes, until heated through.

*At this point they may be refrigerated, covered. Remove from refrigerator 30 minutes before reheating in oven for serving.