Baked potatoes scooped, mashed with milk and cheese, and returned to their shells.

Steps

1. Scrub potatoes with a brush, then prick with a fork in several places to allow steam out or potatoes will “pop” in the oven. Bake in a shallow metal pan about 40–60 minutes at 450°F; a microwave takes 6 minutes.
2. When tender, cut potatoes in half lengthwise.
3. Scoop out and mash pulp thoroughly.
4. Beat well, adding hot milk until the mixture is fluffy and soft.
5. Season to taste with butter, salt, black pepper and grated cheese if desired; or minced sweet pepper sautéed in butter, minced ham or fried onions. Refill the shells.
6. Brush with butter or sprinkle with cheese or paprika.
7. Set on baking sheet; shortly before serving, lightly brown (8 to 10 minutes).