Twice Baked Potatoes
From Debbye Dabbs’ Take Five A Holiday Cookbook
8 medium baking potatoes, baked
2 tbsp butter
1 10 oz can cheddar cheese soup
1 tbsp chopped dried chives
1 cup shredded sharp cheddar cheese
Slice each potato in half and scoop out the pulp to leave an open shell. Mix the pulp and butter in a large bowl. (I usually omit the butter and it tastes fine to me!) Mix the soup, chives, and shredded cheese to the pulp mixture.
Place potato mixture back into all the shells and place in a large baking dish. (Sometimes, I have to use a 13x9 and an 8x8 dish to fit all my potatoes if I use 8 because I normally don’t choose medium potatoes.)
Bake at 450 degrees for 15 minutes.