There’s something soothing about put back potatoes that always reminds me of my childhood.
Use a baking potato, like a russet. (I don’t do anything to them, except wash them, I don’t believe in poking them or pouring oil on them, or any other tricks. Occasionally they explode in the oven if you leave them there, too long. But that’s part of the fun.)
Bake at 350°F for an hour at least, until it’s soft to the touch.
Take potatoes out of oven, slice in half length-wise. Gently spoon potato from skin into a bowl, while it’s still hot. Save the potato skins. Add butter, milk, salt and pepper to taste, or no pepper for a sweeter potato, and a little bit of grated cheese and mash together until smooth.
Gently spoon back into potato shells.
Put potatoes on a baking sheet and bake at 350°F for fifteen minutes (not longer) until top is lightly browned.
London - British Isles
by Nancy Ellison