Thursday, November 11, 2010

Twice Baked Potatoes

My mom made these yummy twist on mashed potatoes when I was growing up.
I loved them then, and I love them now.
My little family also enjoys them, especially my husband.
This is a very easy side to make, and can be made apart of any meal.

Twice Baked Potatoes

What you Need:

-4 large-ish russet potatoes, scrubbed clean
-2 tablespoons butter, melted
-2 cups shredded sharp cheddar cheese, divided
- 1 or 2 green onions, white and green parts thinly chopped
-1/2 cup sour cream
-1/4 cup milk
-1 teaspoon salt
-1/2 teaspoon freshly ground black pepper

How To Make:

1. Preheat the oven to 400 degrees. Pierce each potato three or four times with a fork and place in the oven (or on a baking sheet). Bake for about an hour, until a fork can easily be inserted into the potato. Remove the potatoes from the oven. Let them cool for about 5-10 minutes.

2. Carefully cut each potato in half lengthwise, so you get two “boat” shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn’t too fragile to hold the pumped up potato mixture.

3. Mash the potato flesh with a potato masher or fork until mostly smooth. Stir in the melted butter, 1 cup cheese, green onions, sour cream, milk, salt and pepper. Mix well.

4. Preheat the broiler and move an oven rack about 3-4 inches away from the broiler heating element.

5. Scoop the potato filling into the shells, mounding each potato shell full of the good stuff. Sprinkle the potatoes with the remaining 1 cup cheese and broil the potatoes until the cheese is golden and bubbly, about 5 minutes.

Recipe Source: Adapted from My Kitchen Cafe

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