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twice-baked potatoes


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Prep Time: 10 minutes

Cook Time: 65 minutes

Total: 75 minutes

Servings: 4


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Step 1

Preheat the oven to 400 degrees F. Scrub the potatoes well, dray, and pierce each potato several times with a fork.

Step 2

Place each potato on a sheet of aluminum foil. Drizzle each potato with olive oil and sprinkle with 1/2 teaspoon salt. Roll the potatoes to coat the skin with the salt and oil and then wrap them in the foil. Place the wrapped potatoes onto a baking sheet and bake at 400 degrees F, until potatoes are fork-tender for 40-45 minutes.

Step 3

Once potatoes have been baked, allow them to cool for 5-10 minutes. Slice the potatoes in half and then using a spoon, melon baller, or cookie scoop, scoop out the flesh of the potato into a large mixing bowl, leaving behind a 1/4 to 1/2-inch border around the potato skins.

Step 4

Place the butter and milk into a heat-safe container and microwave in 30-second intervals until the butter is melted and the milk is lukewarm.

Step 5

Mash the potato flesh well with a fork. Add the warm butter, milk, and salt to the potatoes and mix well to incorporate. Stir in sour cream and 1/4 cup of the shredded cheese into the potato filling.

Step 6

Place half the potato skins onto a baking sheet and season with salt and pepper. Generously fill the stuffing into the potato skins and top with the remaining cheddar cheese.

Step 7

Return the potatoes back to the oven and bake for 15 minutes, until the cheese is melted and the filling is warmed through. Serve immediately.

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