I had red potatoes on hand, so that is what I used for this tutorial, but this would also work great with Russet potatoes. Bake at 400 for 45-60 mins.
Cut cooked potatoes in half.
Use a potholder or layered paper towel to hold the potatoes, they are hot! Carefully scoop out the inside of the potato. Leave a thin layer of potato next to potato skin.
Line up in a baking dish.
In a bowl, mash up the scooped out potato.
Add your ingredients. I cleaned out bits of this and that from the fridge: 3 ounces cream cheese, 3 tablespoons margarine...
1/4 cup sour cream, leftover pork roast, chopped up....
Chopped black olives, one cup shredded cheese. Mix all together.
Spoon potato mixture into hollowed out skins.
Sprinkle some more grated cheese on top. Bake at 375 for 20 mins. Enjoy!