Twice-baked Potatoes

6-8 baking potatoes
1 pkg onion soup mix

Bake potatoes at 400F for an hour. While potatoes are still very hot, slice lengthwise and carefully scoop out the insides into a bowl, reserving the shells. Mash potatoes w/ the onion soup mix, milk, and butter until the consistency of creamy mashed potatoes. Scoop potato mix back into the reserved shells. Bake potatoes again, this time at 425F for 45 minutes or until nicely browned on top and hot inside.

Note: I usually make at least a double batch and freeze them in a freezer to oven dish right before the second baking. You can then take them straight from freezer to oven for the final baking, but leave extra cooking time (maybe an hour).

from the kitchen of Holly