Twice Baked Potatoes

My aunt and I have an ongoing debate about these potatoes.
She does not make them often because she considers them too time consuming. When I asked her how she came to that conclusion...apparently she bakes hers, and then lets them cool completely before cutting and gutting (hm, I could probably word that better) so she does not burn her hands in the process.

Me, I do it right after they are cooked. It doesn't seem to bother me like it does her.
In a way, that could be a compliment...but I am sure it just means I have big, leathery hands LOL

However you decide to do it, it is the correct way. Just remember, it will take longer to heat thru if you wait for them to cool.

Ingredients:
4 Large potatoes, baked
Cream
Butter
Seasonings

Optional: Cheese, bacon bits, green onions


Directions:
1. Heat oven to 350
2. Bake potatoes, cut in half (lengthwise) and scoop out middle
3. Using cream, butter, and your choice of seasonings, turn the removed middles into mashed potato.
4. Fill empty potato skins with mashed potato mixture
5. Cook until golden brown

Optional:
Mix cheese, bacon bits, and green onion into mashed potato mixture. Top potato with additional cheese and bake until hot and melty.

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