Twice Baked Potatoes
  • 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
  1. Directions:
  2. Twice-Baked Potatoes
  3. 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.
  4. 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.
  5. 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.
  6. ** photo by razzieswirl on flickr.
** photo by razzieswirl on flickr.