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Father Tim's Twice Baked Potatoes

Chef.Foodie's picture
Ingredients
  Russet potatoes 6 Medium
  Unsalted butter 6 Tablespoon
  Salt To Taste
  Freshly ground white pepper To Taste
  Milk 1⁄2 Cup (8 tbs)
  Grated sharp cheddar cheese 1 1⁄2 Cup (24 tbs)
  Sour cream 1⁄4 Cup (4 tbs) (For Serving)
  Chopped scallions 2 Tablespoon (For Serving)
Directions

Preheat the oven to 400°F.
Pierce the potatoes with a fork and place them on a baking sheet.
Place the potatoes in the oven and bake for 1 hour, or until the potatoes are soft when pierced with a fork.
When the potatoes are just cool enough to handle, halve them lengthwise and carefully scoop the flesh into a large bowl, leaving 1/4-inch-thick potato shells.
In a small saucepan melt 2 tablespoons of the butter.
Brush on the potato shells and season with salt and pepper.
Bake the potato shells for 15 minutes.
While the potato shells are baking, add the remaining 4 tablespoons of the butter, the milk, and cheese to the potatoes.
Mix just until well blended (do not beat).
Season with salt and pepper to taste.
Spoon the potato mixture into the potato shells and bake for 10 to 15 minutes, or until browned.
Serve each potato topped with a dollop of sour cream and some scallions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes
Servings: 
6

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