Twice Baked Russet Potatoes

*6 Russet Potatoes

Wash or scrub any dirt on your potatoes and then rub with olive oil.
Bake 400* F. For about 1 hour. Remove from oven and cool until you can handle them.

Poke each potato a few times with a fork, some people skip this step but I have had a potato explode in the oven and it is a mess to clean up.

Cut through length wise each baked potato and clean out centers of potatoes and place in bowl.

Add to plain potatoes: 1/2 to 3/4 cup Cream or Greek Yogurt, 1/4 cup Butter, 1/2 cup milk (I used skim) and salt and pepper to your taste.

Mash with a potato masher or use a mixer and whip them.

Next, spoon potato mixeture into empty potato skins and top with 1 Tablespoon of each shredded Mozzarella, Parmesan Cheese and sprinkle with dried or fresh chives.

Bake 350* F. For 30 minutes. If you like a crispy top broil until lightly browned.

Enjoy!