Twice-Baked Potatoes

Ingredients:

4 large russet potatoes

olive oil

salt

1 cup shredded sharp cheddar cheese

1/4 cup snipped chives

1/2 cup sour cream or plain Greek yogurt

Method:

Pre-heat oven to 450.

Scrub potatoes under cool running water. Do not peel.

Prick each potato with the tines of a dinner fork, pushing at least halfway into the potato. Make the holes run in a line, lengthwise. This makes the potato easier to cut.

Sprinkle liberally with salt.

Bake on the rack of the oven for 1 hour. Potatoes are done when a fork will easily pierce the flesh.

While the potatoes cool slightly, mix cheese, chives and sour cream(or yogurt) together in a large bowl.

Cut potatoes in half lengthwise. Scoop out the hot flesh and add to the cheese mixture. Take care not to break the skin of the potato shell.

Mix potato flesh with cheese mixture until combined.

Spoon into potato shells, and place on a baking sheet. Bake at 400 for 20 minutes, or until lightly browned.

This recipe can feed 8 as a side dish, but if you have hungry guys, they may want 2 each!

Not that that would ever happen at my house…