Ingredients: |
Ingredients: 4 large russet potatoes
3 tablespoons butter, melted
1 or 2 tablespoons green onions, chopped
1 tablespoon chives, minced
1 tablespoon parsley, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon paprika
1/4 cup jack cheese, shredded
1/4 cup white cheddar cheese, shredded
1/2 cup cream
1 egg yolk
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Directions: |
Directions:Wash your potatoes to remove any dirt, then place them on a tin-foiled covered cookie sheet.
Drizzle each potato with a few drops of vegetable oil (gently rub in oil to lightly coat the skins).
Cook at 400˚ F for about an hour (or until a knife slides into the potato easily).
Cut potatoes in half, the potatoes will be hot, so use a towel or oven mitts to protect your hand.
Scoop out each potato into a bowl. Remove as much of the potato as possible, while leaving the skin intact, do not discard the skin.
In a bowl, mix your potatoes with butter, green onion, cayenne, garlic powder and salt and pepper. Toss in your cheddar cheese and mix well. (Feel free to play around with your favorite flavors).
Add cream and your egg yolk into the potato mixture and mix well. Always do a little taste test to make sure you like the flavors and correct salt and pepper if necessary.
Take your potato skins and gently fill with mixture creating a small mound
Use a fork to add a bit of texture to the top of your potatoes, brush the tops with a bit of butter and paprika and then place them back in the oven for about 20 minutes or until browned.
Serve with the chopped chives and parsley on top. |
This recipe for Twice Baked Potato is from