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Categories:Viewed: 63 - Published at: 9 years ago
Ingredients
- 4 large russet potatoes (about 2 1/2 pounds), unpeeled, scrubbed, dried, and rubbed with vegetable oil
- 1/4 cup sour cream
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup shredded cheddar cheese
- 4 green onions, including some tender green tops, chopped (optional)
Method
- Preheat the oven to 350F.
- Prick the potatoes with a fork or the tip of a sharp knife several times.
- Bake until tender, about 1 hour.
- Remove from the oven and let cool slightly, then cut each potato in half lengthwise and scoop the pulp into a bowl, leaving the shell intact.
- With an electric mixer or a potato masher, beat or mash the pulp.
- Add the sour cream, milk, salt, and pepper and beat until fluffy.
- Stir in the cheese and green onions, if using.
- Spoon the potato mixture back into the shells.
- Place on a baking sheet and bake until heated through and lightly browned.
- 20 to 25 minutes.
- Variation:
- For Mexican-style twice-baked potatoes.
- Use pepper Jack cheese instead of Cheddar cheese.
- Add 1/4 cup salsa and sprinkle with chopped fresh cilantro instead of the green onions.
