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Sides - twice baked potatoes Recipe

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This recipe for Sides - twice baked potatoes is from Our 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:  
6 large russet potatoes, scrubbed clean
1 tbsp. extra-virgin olive oil
Kosher salt
1/2 c. (1 stick) butter, softened
1/2 c. milk
1/2 c. sour cream
1 1/2 c. shredded cheddar, divided
2 scallions, thinly sliced, plus more for garnish
Freshly ground black peppe
Directions:
Directions:
Preheat oven to 400°. Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Place potatoes directly on oven racks and bake until easily pierced with a fork, about 1 hour. Place on a large baking sheet and let cool until cool enough to handle.
Cut a thin layer off the top of each potato. Scoop inside out of each potato, leaving a ½” border. Place insides in a large bowl. Keep the potato tops and roast them on the tray as a snack!
To bowl with potatoes, add butter, milk, and sour cream. Mash until butter is melted and potatoes are mostly smooth, but with some chunks. Add 1 cup cheddar and scallions and stir until incorporated. Season with salt and pepper.
Fill baked potatoes with potato mixture and place on a large baking sheet. Top with remaining ½ cup cheddar. Bake until cheese is melty and outside is crispy, about 15 minutes.
Garnish with more scallions before serving.
Personal Notes:
Personal Notes:
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