Sue’s twice baked potatoes (4 servings)

• 2 nicely-shaped baking potatoes (no green spots)
• 2-3 tablespoons butter, room temperature
• 1/4 cup sour cream (approximate)
• Milk
• 2 green onions, thinly sliced (including green part)
• 1/2 of a jalapeno, finely diced (optional)
• Grated cheddar cheese
• Salt and pepper, to taste

Scrub potatoes clean under cold water and pat dry. Using a cooking fork, pierce deeply in several places to allow steam to escape while baking. Bake potatoes at 350 degrees for about 60 minutes, or until soft when pinched. Remove potatoes from oven and let cool until you can comfortably handle them.

Cut each potato in half, length-wise. Using a spoon, remove most of the potato from each potato half, leaving only enough potato attached so the skin maintains its shape.

In a mixing bowl, lightly mash the potatoes. (I like them somewhat lumpy.) Stir in the butter and the sour cream. Add enough milk to create a creamy consistency, without making them too soupy. Stir in the onions and optional jalapeno, and season with salt and pepper. You can add some cheese to the mix if you would like, or just top them with cheese.

Spoon the yummy potato mixture back into the potato skins and sprinkle with grated cheese. Place the potatoes on a baking sheet and return to the oven for 30 minutes.