The only thing I can cook

This is one of my favorite snacks, and if you ever come over for dinner, chances are I'll be making it then too. (Warning: This is not a low-fat recipe.)

Twice-Baked Potatoes
Ingredients:
Russet potatoes
Butter
Sour cream
Cheddar cheese
Bacon bits
Milk
Salt

Preheat broiler to low. Wash/scrub the potatoes. Get out your aggressions and stab them generously all over with a fork.


Stick potatoes on a plate and microwave about 3-4 minutes (to cook 2-3 potatoes). Turn potatoes over and cook another 3-4 minutes.

Once they're done, slice potatoes longways into halves. Use a spoon to scrape out potato innards, leaving a thin layer of potato inside the skin. Put the innards into a bowl. Here's where it gets inexact: Add butter (about 1 tablespoon per potato). Add sour cream (about 3/4 tablespoon per potato). Add handful of shredded cheddar. Add some bacon bits. Add a little bit of milk, careful not to use too much or your mixture will be too watery. You can always add more. Add salt.


Mix and mash with a fork (or tool of choice, although I don't see a spoon working too well) until fairly smooth.

Put the potato skins on a baking sheet. Spoon mixture back into skins. Top with more bacon bits and cheddar cheese. Stick under broiler for about 5 minutes or until cheese is melty and may start to bubble and brown (you've added cold ingredients so they need to get warm again). Remove from oven and sprinkle with a little more salt.

Enjoy!

Time: About 30 minutes. Makes: 2-4 potatoes