Twice-Baked Potatoes

Bake large Idaho potatoes at 400° for approximately one hour. Remove from oven and slice in half lengthwise. Place ½ stick margarine in a large bowl. Scoop out the potatoes, leaving only the shell, and put the insides in the bowl with the margarine. Mash until the margarine is melted. Add milk until the potatoes are smooth.

Add shredded cheddar cheese and, if desired, bacon bits to the potato mixture. Put mixture back into the shells. Top with additional shredded cheddar cheese. Bake at 400° for 10 minutes. Serve with sour cream.

GLENDA’S SECRETS OF SUCCESS

1. Obviously, you can vary the potatoes by mixing in other seasonings such as minced onions, chives, rosemary, or (of course) garlic.
2. You should mix the potatoes and margarine while the potatoes are still hot, but once the shells are stuffed, they can sit for a while and you can bake them at the last minute.

“Part of the secret of success in life is to EAT WHAT YOU LIKE and let the food fight it out inside.” – Mark Twain