Twice Baked Potatoes

Can you tell I'm on a potato kick lately?  I'm just a sucker for them and enjoy eating them in any way - baked and loaded, fried, sauteed, mashed...  But my absolute favorite way to eat a potato is in twice baked form.  It's the perfect combo of mashed, baked and loaded.  And the secret twist for these Twice Baked Potatoes is an ingredient called Clearman's Cheese Spread - made of margarine, cheddar cheese, romano cheese, salt, garlic and spices.  Most Southern California folks will recognize this name immediately, because it's the spread they see slathered and broiled all over a sour dough bread in the restaurants of North Woods Inn and The Boat.  Good news for us, we can find it at most local grocery stores.  I haven't quite figured out how my fellow out-of-state friends can purchase this.  But when I do, I'll let you know... because this is one experience you don't ever want to miss.

What you'll need:

Russet Potatoes

Butter

Milk

Salt

Pepper

Clearman's Cheese Spread

Green Onions for garnish

After you prep/wash the potatoes, bake them in a 400 degrees oven for about 45 mins. or until they are done/soft.  Let them cool slightly so you can handle them.  Or just use a glove.  Lengthwise, cut the potatoes in half.  Scoop out the filling but leave about 1/4 - 1/8 in. left around the sides to give the skin some stability.  Put all the filling in a bowl and make mashed potatoes.  I like to use a couple of tbsp of butter, 1/4 cup of milk and a dash of salt and crushed black pepper.  But you can do this any way you want!!  Once the filling is mashed, put it back into the potato skins.  With a knife, spread the cheese spread (as much as you want) over the top of each potato half and put under the broiler for 5 mins.  Watch them!  They can burn quickly.  Soon this spread will turn nice and crispy brown.  Sprinkle some chopped up green onions on top and serve hot.  I like to just pick up the potato and eat it with my hands.  Too good!