Father Tim's Twice Baked Potatoes
|Russet potatoes||6 Medium|
|Unsalted butter||6 Tablespoon|
|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)|
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.