Twice Baked Roasted Garlic Cheese Potatoes
  • 6 medium sized russet potatoes
  • 2 large heads of garlic, roasted and pureed
  • 1/2 cup butter, melted
  • 2 cups sour cream
  • 1 cup sharp Cheddar cheese, shredded
  • 1 cup Parmesan cheese, grated
  • kosher salt and fresh ground black pepper to taste
  1. Preheat oven to 350°
  2. Bake potatoes until tender all the way through
  3. When cooked, cut off the top 1/2" of each potato and gently scoop out the insides into a large bowl (it is better to scoop them out when they are hot, I fold a towel in half three times to protect my hands), reserve the skins (be careful not to break the skins)
  4. Add the butter, garlic and sour cream to the potatoes and mash thoroughly (do not whip, you do not want them smooth, you want some texture)
  5. Fold in both cheeses and season to taste with kosher salt and fresh ground black pepper
  6. Fill the empty skins with the potato mixture and mound it about 1/2" above the top of the skin
  7. Place the potatoes on a cookie sheet on the center rack of your preheated 350° oven and bake for about 45 minutes or until a 160° internal temperature has been reached.
You can really use any flavorings you want in these potatoes