Directions: |
Directions:Boil the potatoes in water until they are soft and ready to mash. Remove from water, let cool slightly. Put in a mixer bowl. If you have a lot, or your mixing bowl is small, you may have to make two batches.
Add a heaping amount of sour cream, a splash of milk, and the two eggs. Mix together. Add in green onions, garlic, salt and pepper, mix until smooth. If they're not smooth enough, add more sour cream. At the end, add in the grated cheddar cheese, but reserve some for later. Mix until it's the consistency of slightly dry mashed potatoes - not soupy, just stiff enough to hold their shape when dropped by spoonfuls. The cheese will mostly be melted, but there will be some flakes left to see.
Take out a cookie sheet. Cover with foil if you like because it will be kind of messy. Spray with cooking spray. Drop heaping spoonfuls (about 1/4 cup) onto the cookie sheet. Make a little indent in the top of the potatoes. Place under the broiler of your oven, and cook until the tips are slightly browned and the potatoes are stiff to the touch.
Pull the potatoes out, and put a couple of pinches of grated cheese in the indented portion of the potatoes. Pop back under the broiler until the cheese is melted. Remove from your cookie sheet to a serving plate.
(Extra tip: If you want to be fancy, you can use a large piping bag with a star tip to pipe the potato mixture to the cookie sheet.) |
Personal
Notes: |
Personal
Notes: I know mashed potatoes are traditional, but our family has always been a bit on the wild side. We prefer twice baked potatoes. Since we have a large family, we make a big batch. No precise measurements, here, we just estimate. That's why I put it in the 'Experimental' category.
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