Twice-Baked Potatoes

Whenever I make some filets for the family, I always make these Twice-Baked Potatoes as a side.  It is an easy recipe to double and they taste better than any restaurant potatoes!


2 large baking potatoes
1 Tablespoon plus 1 teaspoon butter
1 1/2 teaspoons salt
1/4 cup milk
2 egg yolks
1/4 cup grated cheddar cheese

Preheat the oven to 400 degrees.  Rub the skins of the potatoes with 1 teaspoon of butter, then sprinkle with 1 teaspoon of salt.  Pierce each potato with a fork and place directly on the oven rack.  Bake for 1 hour or until a fork slides easily into the potato.  Remove from oven and very carefully cut a small portion of the top off.  Using a spoon, scoop out the insides of the potatoes and place in a bowl.  Add 1 Tablespoon of butter, salt, milk, egg yolks, pepper, and half of cheese.  Stuff the potatoes with the filling.  Sprinkle cheese on the top and bake for an additional 15 minutes.

Serves: 2