Twice Baked Potatoes

I really do this by look and taste.  These are estimated amounts.

4-6 potatoes (russet)

Scrub potatoes thoroughly, pat dry, and prick with a fork.  I rub butter flavored shortening and a bit of salt on them and bake on a cookie sheet.  This helps the skins be a bit crisper not to mention taste pretty good if you like to eat them.   If you want soft skins wrap in foil.
Bake at 425 for 40-60 minutes till tender.

Now I let them cool a bit, then slice in half lengthwise and remove potato "pulp", leaving a thin layer of potato on the skin, and put in a bowl.  Put skins back on the cookie sheet to be filled in a minute.

1/2 cup sour cream (or plain yogurt works too)
1/4 cup butter
1/4 tsp garlic salt
salt and pepper to taste
Milk (optional)
shredded cheddar cheese

Mash the potato pulp with a masher or mixer on low speed.  Add butter, when its melted and incorporated I add the sour cream, garlic salt, and salt and pepper to our liking...sometimes I have to add a bit of milk to get the texture I want...creamy.  We like ours smooth, others may like it with some lumps...your choice.

 Bake at 425 for 20-30 minutes. You want them heated through.  Then the last couple minutes you can top with cheese