Grandmother Shuford's Stuffed Baked Potatoes

9 Medium Potatoes

Olive Oil

Salt

Celtic Sea Salt

Pepper

3 Cups Whole Milk

3 Sticks Cultured Butter

1/2 Cup Heavy Cream

1. Preheat oven to 450. Wash and dry your potatoes. Generously rub each potato with olive oil. Then generously coat and rub "cheap" salt all over each potato. Bake for 1 hour.

2. While potatoes bake, heat 3 cups of whole milk on low heat in a saucepan for 15 minutes. Add 2 sticks of butter and 1/2 cup heavy cream.

3. Working very quickly, take potatoes out of the oven 1 at a time while steaming hot. Use a hot pad to hold the potatoes. Cut in half and scoop the potato meat into a stand mixer bowl. Do not skip this step of working very quickly AND keeping the potatoes in the oven, working through one potato at a time. If you do not, it will result in gummy potatoes. DO NOT THROW AWAY SKINS. You will "stuff" these with the mashed potatoes.

4. Turn up the heat to get the milk mixture "steaming hot." Add Celtic sea salt to taste. (we put 3TBS of Celtic sea salt)

5. SLOWLY incorporate hot liquid milk mixture into potatoes in a mixer bowl. Do not overmix! It will make the mashed potatoes gummy. Check the texture of the potatoes after each addition of a small portion of liquid. Stir with your mixer sparingly. You may not need all the milk liquid. Use your judgment to achieve a light, fluffy mashed potato consistency. Taste and add additional Celtic sea salt, butter, and pepper until a buttery, salty mashed potato flavor is reached.

6. Stuff the potato skins with mashed potatoes. Add potato halves to 350-degree oven, for 25-30 minutes. Look for a slightly toasted golden hue to the mashed potato tops.