"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Twice Baked Potatoes Recipe

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This recipe for Twice Baked Potatoes, by , is from HACKETT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Hackett Daniel
Added: Tuesday, June 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 large russet potatoes
6 T butter
2 large garlic cloves, minced
1 large shallot
2 T sour cream
1/2 t. salt
1/4 t. pepper
1 c. firmly packed cheddar cheese

Directions:
Directions:
Preheat oven to 400. Prick potatoes with a fork and place them directly on the oven rack. Bake until tender when pierced with a small knife, about one hour. Remove from oven and let cool for 5 minutes. Reduce oven temperature to 350.
Meanwhile, in heavy pot, melt 2 T of the butter over medium heat. Add the garlic and shallot and saute until translucent, about 3 minutes.
Cut a lengthwise slice 1/2 inch thick off the long side of each potato and discard. Scoop out the potato flesh into a large bowl, leaving a shell 1/4 inch thick. Add sour cream, salt, pepper, garlic/onion mixture and remaining 4 T butter to the potato flesh and mash with a potato masher to blend. Stir in 2/3 cup of the cheese. Do not over mix; there should be streaks of cheese. Spoon the potato mixture into the potato shells, mounding it high. Press the remaining cheese on fop of the filling, about 1 generous T for each potato. Transfer the potatoes to a baking sheet and bake until heated through, about 30 minutes. Serve at once.

Number Of Servings:
Number Of Servings:
4

 

 

 

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