Twice Baked Potatoes - cooking recipe

Ingredients

12 large potatoes, baked
1 1/2 to 2 c. milk or cream, scalded
2/3 c. butter
2 tsp. salt
1/4 tsp. pepper
1 Tbsp. grated onions
1 egg
1 (2 oz.) jar pimento, drained and chopped
1 c. grated sharp Cheddar cheese

Preparation

Cut a lengthwise slice off the top of each hot potato (scrubbed, oiled and baked at 425\u00b0 for 1 hour).
Scoop out pulp with spoon, leaving shells intact.
Mash with an electric beater; when smooth, add milk, butter and seasoning.
Add egg and whip until fluffy.
Fold in pimento and cheese.
Fill shells with potato mixture.
Freeze in foil or refrigerate.
To reheat, bake in 350\u00b0 oven for1 hour and 15 minutes for frozen or 20 to 40 minutes for refrigerated temperature.