Twice Baked Potatoes
You Will Need:
5-8 medium to large russet potatoes, scrubbed clean and dry
Olive Oil (I use extra virgin)
1 1/2 sticks butter, softened
1 1/2 cups sour cream
2 1/2 cups of freshly grated cheddar cheese
Salt
Pepper
Start by putting all of your potatoes on a sheet pan, coating them in olive oil and sprinkling them generously with salt. Bake them in a 350 degree oven for about an hour or until they are nice and tender when poked with a fork.
Take them out of the oven and allow them to cool until they can be handled. Slice each potatoes down the middle horizontally, so that they make two “boat” shaped potato halves. Once you have them all sliced, get a large bowl and begin scooping the potato out of the center into the bowl being careful not to dig too deep and rip the potato skin. Once your bowl is full and all of your potatoes are scooped out into the bowl, line your potato skins up nicely either on the same baking sheet you used to bake them on OR into a casserole dish. Usually the casserole dish keeps them nice a snug so they don’t fall over.
Now take your bowl full of potato stuffing and add your butter, sour cream and all but 1/2 cup of your cheese. Season generously with salt and pepper. At this point, I use a hand mixer to mix all of my stuffing together well. Give it a taste and see if it needs more of anything. Once it tastes great, fill your halves back up with your stuffing. Sometimes I fill mine really full and don’t use all of my skins, but you could also do them less full with less stuffing. Top them each with a little of your remaining cheese. If you’d like to freeze them, stop at this point and flash freeze them on a baking sheet, wrap them in a paper towel, and line them into a gallon baggy. When you’re ready to use, allow them to thaw completely and then bake according to the directions below.
Bake at 350 for about 20-30 mins or until hot, gooey and your cheese is melted! Enjoy!
**Try swapping up your recipe and using a dry ranch dressing packet and cream cheese for a twist!**