Stuffed Baked Potatoes

1. Preheat oven to 350 deg. F
2. Clean potatoes (don't peel), one potato for each serving, grease with shortening
3. Poke a few holes in potatoes with a fork
4. Microwave potatoes 10 min
5. Bake potatoes in oven for about 20 min, until soft
6. Remove potatoes from oven and slice lengthwise, but not right down the middle. Instead cut off about 1/4 of the potato, leaving the other 3/4 for the serving. This makes the potatoes more rigid so they won't collapse when you put the filling in.
7. Scoop out potato meat with large spoon, leaving about 1/4 inch of potato meat on the serving portion of the potato skin to give it some rigidity. The thinner portions can be scraped of their potato meat and the skins discarded. Save potato meat in separate bowl.
8. Brush inside of potato skins with melted margarine
9. Put potato skins in oven, raise temp to 450 deg. F and bake for 15 min until crisp but not burnt
10. In bowl mix the filling:
• Mash potato meat with fork
• Add 1 tsp margarine per potato
• Add 1 TBL sour cream per potato
• Add garlic salt + turmeric + pepper + chives + parmesan + grated cheddar, as desired, mix well
11. When shells are crisp, spoon filling into shells, sprinkle extra cheddar or paprika on tops
12. Bake at 450 deg. F until tops begin to brown, about 15 min

Jun 2013