Twice Baked Roasted Garlic Cheese Potatoes
Why I Love This Recipe
You can really use any flavorings you want in these potatoes
Ingredients You'll Need
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
Directions
Preheat oven to 350°
Bake potatoes until tender all the way through
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)
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)
Fold in both cheeses and season to taste with kosher salt and fresh ground black pepper
Fill the empty skins with the potato mixture and mound it about 1/2" above the top of the skin
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.
