MONDAY RECIPE POST - TWICE-BAKED POTATO

You can try all kinds of fancy fillings for this type of baked potato, but on this particular occasion we wanted something plain, not fancy.  I found the recipe here.

Twice-Baked Potatoes by Makinze Gore

Servings: 6

Preparation time: 10 minutes

Total time: 2 hours

6 large russet potatoes, scrubbed clean

1 tablespoon extra virgin olive oil

Kosher Salt

1/2 cup (1 stick) butter

1/2 cup milk

1/2 cup sour cream

1-1/2 cups shredded Cheddar cheese, divided

2 green onions, thinly sliced, plus more for garnish

Freshly ground black pepper

Preheat oven to 400 degrees F.

Pat potatoes completely dry with paper towels.

Polk potatoes all over with a fork, then rub with oil and sprinkle with salt.

Place potatoes on oven rack and bake until potatoes are pierced easily with a fork.  Mine always take about 1 hour and 15 minutes for our preference, but check after about an hour for yourself.  

Place on a large baking sheet and let cool until you can handle them easily without burning yourself.  Cut a thin layer off the top of each potato lengthwise.   

Scoop out the insides of each potato leaving about a half-inch border.  

Place the insides of the potato in a large bowl.  (You can put the tops of the potato and roast them on the tray for a snack.)  

Add butter, milk and sour cream, and mash with a potato masher until the butter is melted. Mash until everything is combined and you have your desired consistency.  Next, fold in the cheese and the green onions until those are mixed in.  Season with salt and pepper.

Fill the potato shells with the potato mixture, and place on a large baking sheet.  When evenly divided between the potatoes, put grated cheese on each one.

Bake until cheese is melted and it all looks golden brown and crispy, about 15 minutes.

You can garnish with more sliced green onions.

This is one of our favorite ways to fix potato.  It makes a meal on its own or you can serve it with your favorite salad, or meat and veg.

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I don't bother oiling the potato or sprinkling with salt the first time I put them in the oven.

We didn’t have the green onion but had everything else and it was a winner. 

Great for fixing extras and putting in the freezer for another day. 

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