Twice Baked Potatoes

12+ potatoes
salt
cooking oil

3 cups shredded cheese
1 1/2 cups sour cream
1/2 cup margarine
2-3 tbsp. milk*

1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
paprika

After washing potatoes, pour some oil and salt on a plate. Roll each potato in the oil/salt mixture, and also using your hands, rub each potato until it is covered. Poke holes in potatoes with fork a couple times. Bake in a 425 degree oven for 45 minutes (for smaller potatoes), or 55 minutes for larger potatoes.

Once potatoes are cooked, remove from oven and let cool slightly. Slice each potato in half lengthwise, and scoop hot potatoes into a mixing bowl; set empty skins aside in a couple 9x13 pans. Add to mixing bowl, 2 cups shredded cheese, sour cream, margarine and milk. Beat on high until potato mixture is well blended and smooth. (*You may want to add more milk, a little at a time, if mixture isn't smooth enough.) Now add garlic powder, salt and cayenne pepper to potato mixture; beat well.

Scoop, or pipe, potato mixture back into skins. Sprinkle remaining cheese over tops of stuffed potatoes. Sprinkle paprika lightly over tops as well.

Bake at 350 degrees for 20-25 minutes, until heated through. You can broil for to brown tops for 2 minutes, if desired.