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…

Advertisements

One thought on “Twice-Baked Potatoes

  1. Pingback: For the Boy | My Little Corner of Rhode Island

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s