I used to do these and try so hard not to tear up the potato skins so I could stuff them again when it dawned on me that all you eat is the inside stuff so I started making them this way. I really do not miss the skins :)
1Bake potatoes for one hour in 450* degree oven. Let cool until still warm.
2Cut potatoes in half and scoop out into a medium size bowl.
3Add butter, stir. Add remaining ingredients, stir. I add milk a little at a time until it gets to a somewhat creamy texture and so they are not dry. You want to stir gently so you will still have pieces of potato in tact. In other words, you don't want them mashed.
4Place in casserole dish sprayed with non-stick spray. Cover and bake at 350* for about 45 minutes... until they are hot through and bubbly around the edges.
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