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)
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.