Twice Baked Potatoes

Here is an easy way to transform the humble Russet into something magnificent - in no time flat.  A smooth, creamy filling is so much more luxurious than the naked baked potato, even when dressed with sour cream.

This is a clean palate recipe - that is, you can add so many things to this stuffing to customize to your own taste or to what you have hanging around.  For example see Stephanie's Twice Cooked Potatoes, with broccoli.  Try chopped anchovies, leftover sautéed Brussels sprouts, or maybe some cooked, chopped kale - almost anything.  But I'd avoid M&M's.
4 russet potatoes, 3-inch long, scrubbed and dried

Stuffing ingredients:
1/3 lb sharp cheddar cheese, grated
2 green onions, diced
2 cloves garlic, minced
3 Tbsp butter
dash red pepper flakes

Preheat oven to 400F (I use our toaster oven for this). Rub a tiny bit of olive oil into the skins of the potatoes, to keep moist. Poke potatoes in several places with the tines of a fork.  Cook the potatoes in a microwave for 8 minutes, turning over after every 2 minutes.

Remove potatoes from the microwave and slice in half lengthwise. Carefully scoop out most of the pulp, leaving a 1/4-inch shell.

Chop the potato pulp coarsely and mix with the remaining stuffing ingredients.  Salt and pepper to taste.

Distribute stuffing evenly among the potato shells and season with red pepper flakes (or - I use Mrs Dash Extra Spicy Seasoning Blend). Bake in oven for 10 minutes, or until browned and bubbly.

Serves 4-6.