Cheesy Twice Baked Potatoes

I came up with this idea some time ago and tried it on a whim one night. It ended up being a smash hit with both the kids and Jake. It really isn't a new idea. There are many recipes out there (i.e. cheesy potatoe casserole, funeral potatoes, mormon cheesy potatoes) but this is a new twist that is a bit fancier and would be fun to serve at a dinner party.

Here's what you will need:
6 large baking potatoes
2 cans cream of chicken soup
1 cup sour cream
1 -2 cups shredded cheddar cheese (you can decide how cheesy you want them)
1/2 butter with additional 4 Tbsp butter separated
milk for desired consistency
salt and pepper to taste
2 cups crushed corn flakes





















Wash potatoes. Rub with olive oil and place on cookie sheet. Bake at 350 for 1 hour or until potatoes are soft. Remove from oven and cut each potatoe in half lengthwise. Scoop out the inside of each potatoe making sure not to put holes in the skins. Set skins aside.

Place all scooped potatoes in large bowl. Mash potatoes with masher. Add butter and let melt. Add cream of chicken soup and sour cream. Mix well until smooth. Add milk if the consistency is too thick. This is completely up to you and your personal preference. Salt and pepper to desired taste.
Add 1 cup of cheese and combine well.

Scoop mixture back into skins and place back on cookie sheet. 

Top each potatoe with extra cheese.

 Melt 4 Tbsp butter. Mix with crushed corn flakes. Top potatoes with corn flakes.
Bake @ 350 for 30 minutes or until warmed through.