Baked potatoes as a pantry staple? Why not? They're inexpensive, it doesn't take any longer to bake a dozen, and they'll refrigerate for up to a week.

With a stash of already baked potatoes on hand (check our website at www.kitchenscoop.com for our best high-heat technique), you can get today's Overstuffed Twice-Baked Potatoes to the table in less than 25 minutes. This steakhouse favorite is considered a side dish in a restaurant, but our recipe makes a filling entree.

These potatoes are fairly flexible and can be stuffed with any type of topping -- chopped broccoli, ham and various cheeses are always welcome. Our recipe is reminiscent of twice-baked potatoes from Alicia's childhood, but that version was banned some years ago owing to its high fat content. Today's slightly slimmed-down version makes a worthy light dinner -- and we're not kidding about the name ``overstuffed''!

Beverly Mills and Alicia Ross' latest book is Cheap. Fast. Good! Their website is www.kitchenscoop.com.

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