Last weekend I made these twice baked potatoes for dinner and they were so delicious I had to share. They were basically using up bits and bobs I had left in the fridge, so no need buy anything, and are so easily adapted to what you have left.
First you put your pricked potatoes in the oven for 1 hour at 200/210 this depends on the size of the potato and your oven.
Once cooked, allow them to cool enough so you can handle them. You then need to scoop out the potato, taking care not to rip the skins. Reduce the temperature of your oven to 180.
I then mashed this potato up with seasoning and a little butter and milk, some spring onions finely chopped, and some cheese left over from the Christmas cheese board. I also added a couple of spoonfuls of cream cheese.
Then refill the potato skins, and place back in the slightly cooler oven until warmed through.
The skins should be beautifully crispy, and the insides, warm gooey and cheesy.