Twice baked potatoes (makes 8 overfilled halves) Ingredients: •6 russet potatoes (washed and dried with skin left on) •1/2 cup milk (add more if desired for consistency) •4 tbsp butter •1.5 cups of shredded Colby Jack cheese •1-2 tbsp diced green onion/chive •Generous amount of Garlic salt and pepper to taste (i always do a taste test before i start filling incase it needs more salt or pepper) Recipe: *Short on time way*- poke your potatoes with a fork a few times and microwave for 5 or so minutes on each side until tender. *Non time crunch way* - coat lightly in oil and a little salt and bake for 1 hour at 450 degrees or until tender. Let cool for a few minutes before you cut long ways. Place your butter in a bowl before you start scooping out your potato that way the butter softens and melts as you’re filling your bowl. I use an ice cream scooper to scoop out my filling, make sure to leave about 1/2”- 1 inch of potato along the edges of your shell so it doesn’t break/crumble. Add in your milk, cheese, seasoning and onion and mix well. Use a spatula to scoop your filling back into the potato. I like mine overfilled so i use 6 full potatoes but only fill 8 halves that way they’re nice and full. Bake at 400 for another 15 min or until the tops start to get golden brown and add whatever other toppings you want and enjoy! (Toppings ideas: crumbled bacon, sour cream, shredded bbq meat)