Twice Baked Potatoes

Extra baked potatoes in the house after steak and potatoes provides the perfect opportunity for one of my sister's favorite dishes.  It takes some prep time, but twice baked potatoes are certainly a step up from plain old potatoes and they reheat well, giving us not only dinner, but lunch as well.  I'm always up for leftovers - it's too hot in the middle of the day to cook anything in the summer.

From the Enchanted Broccoli Forest by Mollie Katzen..."Rebaked Potatoes."
The recipe is for two potatoes, and that's certainly not family sized.  In parentheses are the quantities necessary for making eight potatoes.

For two (or eight) potatoes

2 (8) fist-sized potatoes
3 tablespoons (3/4 cup) mayonnaise
1/2 cup (2 cups) cottage cheese
1 (4) hardboiled egg, finely chopped
1/2 teaspoon (2 tsp) salt
1/2 teaspoon dill weed (I left this out)
1/2 cup (2 cups) packed cheddar cheese
1/4 teaspoon (1 tsp) cayenne pepper
lots of freshly ground pepper
2 teaspoons (3 tablespoons) mustard (I use dijon)
one (2) medium sized tomato (optional)
paprika and extra cheddar cheese

Do Ahead: Bake the potatoes about 45 minutes at 375ºF to make baked potatoes.  When they are cool enough to handle, slice them in half laterally and scoop out the insides, leaving the skins intact.

1. Place the potato innards in a bowl and mash them with the mayonnaise and cottage cheese.  Add the remaining ingredients except the tomato, paprika and extra cheddar.  Mix well.

2. Divide the filling evenly among the potato skins.  Slice the tomato into rounds and place one slice on each potato.  Sprinkle extra cheese over the tomatoes and dust with paprika.  Place the potatoes in a baking dish.

Bake for 35 minutes at 375ºF.