Twice Baked Potatoes

I made these babies for Super Bowl Sunday, because the only thing I enjoy about the Super Bowl is the food.

They basically speak for themselves, don’t they?

Twice Baked Potatoes:
Serves 8
4 large russet potatoes
olive oil
salt & pepper, to taste
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1 cup shredded cheddar cheese, divided
4 green onions

1) Preheat oven to 400 degrees. Clean the potatoes thoroughly, then pierce with a fork all around each potato. Rub potatoes with olive oil, salt and pepper. Bake directly on the oven rack (with a cookie sheet on the rack below it) for 40 minutes to an hour. Remove from the oven and let cool for 10 minutes.
2)  Split each potato lengthwise and remove most of the potato, saving the skins. Combine the potato insides with the sour cream, milk, butter, salt, pepper and 1/2 a cup of cheddar cheese. Blend by hand or with a mixer until creamy.
3) Place the skins on a baking sheet. Fill each skin completely with potato mixture and top with the remaining cheddar cheese. Bake for another 15 minutes. Top with green onions and more sour cream. Enjoy!

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One response to “Twice Baked Potatoes

  1. I think these sound wonderful, especially with some steak. Yum!

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