Twice-baked Potatoes I

Preheat the oven to 400°F.

Scrub the russet potatoes under cold running water to remove dirt, then pat dry with a towel.

Rub the potato skins lightly with vegetable oil and place them on a baking sheet.

Bake the potatoes for 50 to 60 minutes until they are tender when pierced with a fork.

Remove the potatoes from the oven and allow them to cool slightly until they can be handled.

Cut each potato in half lengthwise and scoop out the insides, leaving a thin shell about ¼ inch thick; reserve the scooped potato flesh in a bowl.

Mash the reserved potato flesh with a fork or potato masher until mostly smooth.

Stir the butter into the warm mashed potatoes until melted, then add the milk and sour cream and mix until combined.

Fold in the shredded cheddar cheese, salt, and ground black pepper into the potato mixture.

Divide the potato mixture evenly among the eight potato shell halves, mounding the filling slightly.

Return the filled potatoes to the baking sheet and bake for 15 to 20 minutes until the filling is heated through and the tops are lightly golden.

Remove from the oven and serve hot.