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Twice Baked Potatoes

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** photo by razzieswirl on flickr.

Ingredients You'll Need

2 x large russet potatoes, scrubbed
3 to 4 tablespoons milk
2 tbsp unsalted butter, room temperature
2 tbsp sour cream
1/2 cup grated sharp cheddar cheese
Coarse salt and freshly ground pepper
1 tbsp chopped fresh chives, plus more for garnish



Twice-Baked Potatoes

1.Preheat oven to 375°. Pierce 2 scrubbed russet potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes. The potatoes can also be cooked in a microwave on high for 9 minutes and finished off in a 375° oven for about 20 minutes.

2.Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper; fold in chives to combine.

3.Scoop filling into potatoes, and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving.

** photo by razzieswirl on flickr.

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