Recipe #17 Double baked potatoes

Wash and scrub 6 medium sized baking potatoes.
Prick each potato and cover with a light coating of olive oil and sprinkle with sea salt. Bake for 25 to 20 minutes depending on the size of potatoes.

Cut the potatoes in half, lengthwise, then scoop out the insides into a mixing bowl. Put the skins aside on a baking sheet.

To the steaming potatoes add 1/2 cup of sour creme, 2 tbsp of butter or becel, salt and pepper. Mash the potato mixture. Add your favourite fresh herbs like chives, parsley or rosemary.

In another bowl, prepare a mixture of grated cheese - aged cheddar, monterey jack and mozzarella.

Put the potato mixture back into the skins and cover with the cheese mixture. Return to the oven and bake until the cheese is bubbly.

Double baked potatoes make a great addition to any meal - grilled pork chops, steaks, or chicken. These potatoes can be prepared ahead of time and baked just in time to serve.