Twice Baked - Twice as Nice

 Recently my daughters took me to a cooking class where twice baked potatoes were part of the menu along with several different cuts of steak. While their potatoes were satisfactory, they paled in comparison to my cookfriend's method. So, I felt the urge to prepare some for us and pass along this information. First of all, forget the "split the potatoes in half" part. Use a whole potato for each person. Really - who wants HALF of anything so good? Once potatoes are baked, core out the top of each potato, leaving the "boat" firm enough to handle the potato filling. Lightly salt the empty potato boats with kosher salt. In a mixing bowl, put a couple of tablespoons of butter, all of the warm potato pulp, kosher salt & white pepper, then mix with mixer. This will make for smoother potato pulp. Add milk or half and half - enough to make smooth and creamy. Place filling into pastry bag with large tip & press into potatoes. Top with a high grade cheddar cheese & minced green onion. If you have sour cream, you can use a bit of that and not as much milk. Bake 30 minutes on 350. I saw potatoes no prettier than mine at an upscale carry-out bakery this weekend for nearly $6.00 a piece. Not kidding. Can hardly wait for dinner tonight.