Twice Baked Potatoes

no meal is complete without a potato.  This one is dressed up and a fun to make, happiness inducing addition to a holiday or entertaining menu.    They take a bit of time, but most of the work is done by the oven.  These are the sour cream and chive variety but many variations are possible. Who doesn’t like a bacon cheddar twice baked potato?

Twice Baked Potatoes

4 large baking potatoes (idaho or russet types)

olive oil

2 tablespoon butter

handful of fresh chives, diced about 1/2 cup

1/2 cup milk (i use fat free)

3/4 cup sour cream (full flavor, but you can use low fat)

salt and pepper

Scrub and dry potatoes.  Stab each with fork a couple times to prevent potato explosions in the oven and rub with olive oil.  This will keep the skin from drying out and provide a little extra flavor.  Bake potatoes at 400 degrees for one hour and fifteen minutes.  Remove from oven and cool.

Cut off tops of potatoes to make little boats ( makes 4 portions)  or cut them in half evenly (makes 8 portions).

Scoop out flesh into a bowl.  Mix and mash this with sour cream, milk, butter, chives, salt and pepper.

Fill Potatoes.  (This would be a good time to sprinkle with cheese, bacon or any additions you may have decided on)

Lower oven temperature to 350 degrees. Bake until hot, 15 minutes.

One thought on “Twice Baked Potatoes

  1. Laura Viz says:

    Oh, ok. Are you guys getting fat? You just cook em, take pictures, and taste em, and make someone else eat em? Holy cow. The muffins and pizza look awesome too. in your house, skinny girl 🙂

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