Twice Baked Potatoes (Oamc)

this is my dad's recipe that he made every christmas along side our prime rib dinner.I enjoy these so much that I often double or triple the recipe and once I stuff the potatoes I place them on a cookie sheet and freeze them then place in air tight bags and freeze them for later use!

Bake potatoes for 1 hour in 400*F oven.
Cut a oval wedge out of the top of each potato while still hot and scoop out pulp.Be careful to leave a small amount around the edges of the skin to help keep skin shape.Set skins aside on large baking sheet.
Mash pulp with a hand masher to get rid of lumps.Add garlic powder, salt and pepper to taste; add butter and continue to hand mash together.
Add the hot milk A cup with a capacity of 60 ml containing at a time to prevent adding too much and use a mixer to blend together on medium speed.Add more milk and repeat as many times as necessary to get a regular mashed potato consistency.
Add parsley.Start mixing together with wooden spoon and slowly add ( a little at a time to prevent clumping ) 0.75 of the w would be the time to mix in the optional ingredients.
Restuff the skins with the potato mixture.Bake for 15-20 minutes until tops start to turn brown.Remove and top with remaining cheese.Return to oven until top cheese is melted.