Twice Baked Potatoes - cooking recipe

Ingredients

3 or 4 baking potatoes (3/4 lb. each)
1/3 c. diced onions (optional)
1 Tbsp. margarine
1/2 c. slivered carrots
1/2 c. half and half
1/2 c. sour cream
salt
pepper
1 1/2 c. shredded Cheddar cheese

Preparation

Scrub potatoes well; prick with a fork and rub with soft margarine. Bake at 350\u00b0 until tender.
When baking potatoes, sliver carrots and boil until tender.
Saute onions in a little margarine until tender.
When potatoes are tender, let cool a few minutes and cut lengthwise.
Scoop out warm pulp and put in mixer; add onions and carrots.
Beat until smooth and fluffy.
Add half and half, sour cream, salt and pepper.
Fold in cheese.
Scoop in shells; sprinkle more cheese on top.
Bake until thoroughly heated.
They can be refrigerated until the following day or wrap well and freeze until ready to use.