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Twice Baked Potatoes Recipe

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This recipe for Twice Baked Potatoes is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Russet baking potatoes
1/2 c. sour cream
1/2 c. milk
1/4 c. butter
salt and pepper, to taste
1 c. grated cheddar cheese
paprika
fresh chives (optional for garnish)
Directions:
Directions:
Bake potatoes in a 350 degree oven for 1 hour, or until tender and cooked through. Allow potatoes to cool slightly. Slice each potato in half horizontally (lengthwise). With a spoon scoop out most of the potato pulp into a bowl, leaving a small shell so the potato skin does not fall apart. Add butter, sour cream, milk, salt and pepper to the bowl with potato pulp (adjust amounts of butter, milk, and sour cream depending on how creamy you prefer your mashed potatoes). Use an electric mixer, hand mixer or potato masher and mash until smooth. Spoon mashed potatoes back into each potato skin shell. Generously sprinkle each potato with grated cheddar cheese. Then sprinkle with a dash of paprika and fresh chives. Place on a baking sheet and bake in a 400 degree oven until cheese is bubbly and potatoes are heated through. If potatoes have been made ahead and refrigerated, increase baking time.
Number Of Servings:
Number Of Servings:
6

 

 

 

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