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LM and I will bring tamales.

I am tentatively penciling myself in for this event.

You forgot they work for cheap.

Can you make twice-mashed potatoes though?

Is that were you oven bake them after mashing them? Because if we're going to do that, we may be required to put cheese on there as a matter of course.

You're cheesy enough.

That's twice-baked. I'm talking about twice-mashed, man.

Twice-baked are indeed fucking awesome, though. This is the recipe I used the last time I made them (cut/paste as text instead of linking, b/c it's from Cook's illustrated, which takes a subscription to view on their website)

I like using yukon gold, as suggested, though the skins can break more easily if you're not careful.

SERVES 6 TO 8
To vary the flavor a bit, try substituting other types of cheese, such as Gruyère, fontina, or feta, for the cheddar. Yukon gold potatoes, though slightly more moist than our ideal, gave our twice-baked potatoes a buttery flavor and mouthfeel that everyone liked, so we recommend them as a substitution for the russets.

INGREDIENTS
4 russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil
4ounces sharp cheddar cheese , shredded (about 1 cup)
1/2cup sour cream
1/2cup buttermilk
2tablespoons unsalted butter , room temperature
3 medium scallions , white and green parts sliced thin (about 1/2 cup)
1/2teaspoon table salt
Ground black pepper

INSTRUCTIONS
1. Adjust oven rack to upper middle position and heat oven to 400 degrees. Bake potatoes on foil-lined baking sheet until skin is crisp and deep brown and skewer easily pierces flesh, about 1 hour. Setting baking sheet aside, transfer potatoes to wire rack and let sit until cool enough to handle, about 10 minutes.

2. Following illustration below and using an oven mitt or folded kitchen towel to handle hot potatoes, cut each potato in half so that blunt sides will rest on work surface. Using a small dinner spoon, scoop flesh from each half into medium bowl, leaving a 1/8-inch to 1/4-inch thickness of flesh in each shell. Arrange shells on lined sheet and return to oven until dry and slightly crisped, about 10 minutes. Meanwhile, mash potato flesh with fork until smooth. Stir in remaining ingredients, including pepper to taste, until well combined.

3. Remove shells from oven and increase oven setting to broil. Holding shells steady on pan with oven mitt or towel-protected hand, spoon mixture into crisped shells, mounding slightly at the center, and return to oven. Broil until spotty brown and crisp on top, 10 to 15 minutes. Allow to cool for 10 minutes. Serve warm.