Or twice-baked potatoes, if you prefer that name. The trick to stuffed baked potatoes is to have an extra potato or two that you skin and use just for its insides.
Melt the butter into the potatoes before whipping; the potatoes can break down and become gluey if you whip them without fat.
From the box of D.W. from Cedar Falls, Iowa.
Stuffed Baked Potatoes
5 large baking potatoes (3-1/2 lbs.)
2 sweet potatoes (1-1/2 lbs.)
salad oil
2 Tbsp. butter or margarine
1 egg
1/2 tsp. salt
1/2 tsp. pepper
parsley
Preheat oven, 425 degrees. Scrub all potatoes; pat dry, prick several times with fork, rub with oil, and bake 1 hour in baking pan. Cool until easy to handle.
Cut four of the white potatoes in half. Scoop pulp from potatoes leaving 1/2 thick shell. Return shells to pan.
Peel sweet potatoes and last white potatoes; cut in chunks or cut in half. Add to other mixture. With electric mixer whip potatoes with butter, egg, and spices, until fluffy.
Fill each shell with mixture. Potatoes may be prepared ahead up to this point. Cover and refrigerate overnight.
Rebake potatoes in 425 deg. oven, 10 minutes or until brown. If potatoes are cold, bake 20 minutes.
Serves 8, 124 calories per serving.