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KATIE LEE'S CHEESY TWICE-BAKED POTATOES Recipe

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This recipe for KATIE LEE'S CHEESY TWICE-BAKED POTATOES is from FAMILY RECIPES, 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:  
4 russet potatoes, scrubbed
4 Tablespoons unsalted butter
1 clove garlic, minced
1 shallot, minced
½ cup sour cream
2 tablespoons minced fresh chives (plus more for topping)
2 cups grated white cheddar cheese (about 8-ounces)
Kosher salt and freshly cracked black pepper
Directions:
Directions:
1. Preheat oven to 425º F.
2. Pierce the potatoes with a fork or paring knife a few times on all sides.
3. Place on baking sheet. Bake until fork-tender, 60-80 minutes. Let cool slightly (but keep oven on).
4. Meanwhile melt butter in a small skillet over medium heat.
5. Add the garlic and shallot and cook until softened but not browned, about 2 minutes. Set aside.
6. Once potatoes are cool enough to handle, cut them in half, lengthwise. Scoop out the potato, using a spoon or melon baller, leaving ¼-inch rim to reserve the shape of the potato shells.
7. In a large bowl, mash the potatoes until mostly smooth.
8. Add the butter mixture, sour cream, chives, and 1 cup cheese and mix together. Season with salt & pepper to taste.
9. Spoon the mixture evenly into the 8 potato shells. Top with remaining 1 cup cheese.
10. Bake until the cheese is golden brown and bubbly, 25-30 minutes.
Top with more chives and serve warm.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Another great recipe from Katie Lee on food Network.

 

 

 

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