Ingredients:

6 large baking potaotes
1/2 cup milk
1/4 cup butter
1/2 tsp salt

Preheat oven to 350°F. Scrub the potatoes to clean then wrap the potaotes in foil and bake for 1 hour. Remove the potatoes from the oven and set aside on wire racks to cool. When cool enough to handle, cut the potatoes in half lengthwise and scoop out to leave a thin shell. Mash the potatoes with the milk, butter, salt and pepper until smooth, remove all lumps.

Increase the oven temperature to 400°F. Fill the thin potato shells with the mashed potato mixture and place on an ungreased cookie sheet. Bake uncovered for about 20 minutes, or until the tops are golden brown.

Variations:
Bacon & cheese: crumbled bacon and shredded chease can be sprinkled on top of the mashed potato mixture prior to the second baking.

Sour Cream & Onion: Substitute 1/4 cup of sour cream and oinion dip for 1/4 cup of the milk when mashing the potatoes.