Twice-baked potatoes
15 medium potatoes -- bake until they are very soft but not overcooked at 400F (40 min - 1 hour).  When stabbed with a fork, the fork should go through easily.

Cut the potatoes in 1/2 and scoop the filling out, leaving the skins intact.  Place the potato filling in a large bowl.

Add:
~1 1/2 c milk (enough to make the filling about the consistence of mashed potatoes)
1/2 c sour cream
mix until there are no longer potato chunks

Add:
~1/2 c cheddar, shredded
1 tbsp pepper
1 tsp salt
Mix well.

Refill the potato skins with the filling so that the skins are slightly overfilled.  Use all of the filling, but don't worry about leftover potato skins.

Place in oven again until the tops are slightly browned.

Source: Me, with a little advice from my mom.

Notes:  15 potatoes may seem like a lot, but these go fast.