Twice Baked Potatoes

I have a few recipes for potatoes baked twice. I think this one will become my go-to for leftover or planned-over baked potatoes. No, I didn't grow the potatoes. I didn't make up the recipe, either; it's adapted from Kraft Kitchens. I get their recipe newsletter, and it often yields a simple winner like this. Nope, they don't sponsor me, and they don't need to chip in. If they did, I'd have to admit to having a few of their blue boxes in the pantry. But anyway, here goes --

Daisy's deliciously simple Twice Baked Potatoes

6 medium to large baking potatoes
1/2 cup chicken broth
1 cup shredded cheddar cheese, divided
1/4 cup diced green onion (mine were in the freezer, cut up last summer)
1/4 cup sour cream
1 teaspoon brown mustard
1/4 teaspoon paprika - optional

Step one: Bake the potatoes. I started them in the oven and then finished them in the microwave so I could bake both steps in the process in one evening.
Step two: Cut lengthwise and scoop out the potato centers, leaving a good solid 1/4 inch shell to support the filling.
Step three: Mix broth, 1/2 cup cheese, green onions, sour cream, brown mustard, and potato mush until it's smooth.
Step four: Scoop filling mix into potato shells. Top with remaining cheese and a sprinkle of paprika on each potato shell.
Step five: Bake! for 20 minutes at 375 or until warmed through.

Serve with something delicious. Here, at La Casa de Daisy, it was pork chops. Amigo and Chuck enjoyed them, so they've passed the Guy Test. Enjoy!

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