I was never able to make this delicious recipe for my own mother. But I have made it for the mother of my children many times. She, and everyone else who has ever tried them, absolutely loves them. She pleaded with me to make them this weekend. So I am. 

In honor of Mothers Day, I am sharing this secret, highly sought after recipe with my readers. These twice baked potatoes are EASY to make and you can alter the recipe in many ways. It is almost impossible to mess these up.  They are a perfect addition to any meal.  Enjoy.   Let me know how they turn out!

Santiago The Gringo’s Famous Twice Baked Potatoes Recipe

2     Large potatoes (about 12oz) or 4 medium potatoes.  I normally use Russet, but other types work great.
2     Tablespoons of butter, softened
1     cup shredded cheddar cheese (any kind you have handy)  Sharp works great, so does Pepper Jack.
1/2 cup chopped dried tomatoes.   Fresh Tomatoes (3/4 cup) work well, if that is all you have handy.
1/3 cup of sliced green onions
1/2 cup milk
Salt, pepper and garlic to taste.

Preheat oven to 425 and bake potatoes for about an hour or until tender.  After potatoes are done, increase the oven temperature to 450.  If you are using the large potatoes, cut them in half horizontally.  If you are using the medium potatoes, horizontally cut the upper portion of the potato off.  Scoop the cooked potato into a bowl, being careful to not poke a hole in the shell/skin.  Set the shells aside.  Add butter to the potato pulp and mix until smooth.  Mix in milk, onions, and 3/4 cup of the cheese.  Set the remaining 1/4 cup of cheese aside.  Mix in the tomatoes.  Add salt, pepper and garlic to taste.  Fill the potato shells and top each with 1 tablespoon of the remaining cheese.   Place on a baking sheet and heat in the oven for about 15 minutes, until lightly brown.  Makes 4 servings.