6 large baking potatoes (you will need more potato than skins)
1 stick of butter, divided
milk
Preheat the oven to 425°
Wash the potatoes and prick all over with a fork.
Place on the rack in the oven and bake for 1 hour or until a fork is easily inserted into the center.
While still hot, slice the potatoes in half and scoop the potato into a bowl. Be careful not to damage the skin. Leave a thin layer of potato in the skin.
Add half of the butter and enough milk to mash the potatoes into a creamy but not soupy consistency.
Melt the other half of the butter in the microwave and with a basting brush, baste the inside and outside of the skins.
Place the skins open side down in a baking dish and bake for about 10- 15 minutes to crisp them up.
Reduce the oven temperature to 350°
Stuff the 8 skins with the mashed potatoes and either save for later, or bake for 15-20 minutes to warm them up. If saving for later, heat in a 350° oven for ½ hour.
Top with shredded cheddar, Paprika or add some broccoli and American cheese.