Twice-Baked Potatoes

4 Medium Potatoes (about 1-1/2 lbs / 680 g)
2 Tbsp./ 30 ml Butter or Margarine
1/3 to 1/2 Cup / 80 to 125 ml Milk
1/2 teas./ 2.5 ml Salt
Watkins Black Pepper, to taste

Scrub potatoes and pierce with a fork. Bake at 400 degrees F / 205 degrees C for 50 to 60 minutes or until fork tender. Cut a thin slice from top of potatoes; scoop out pulp, leaving skins intact. Mash pulp well and add butter and enough milk to make potatoes smooth and fluffy. Add salt and Black Pepper and beat vigorously until potatoes are light and fluffy. Fill shells with potato mixture. Bake 20 minutes longer or until filling is a golden brown, about 20 minutes. Makes 4 servings

Note: Substitute sour cream for the butter and some of the milk for a delicious flavor alternative. Sprinkle tops with Watkins Minced Green Onion.

Nutritional Information Per Serving: Calories 290, Protein 6 g, Carbohydrates 52 g, Sodium 350 mg, Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Dietary Fiber 5 g.

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