Twice Baked Potatoes

Twice Baked Potatoes

  • 2 medium potatoes
  • 2 tablespoons butter, softened
  • 1/3 cup sour cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2/3 cup cheese, grated
  • 1 tablespoon green onion, minced
  • 1. Preheat oven to 400 degrees. Wash and scrub potatoes.
  • 2. Wrap in foil and bake for one hour, or until tender when pierced with fork. Remove from oven.
  • 3. Allow potatoes to cool slightly. Remove foil.
  • 4. Slice each potato in half lengthwise. Carefully scoop center out into a mixing bowl (a melon ball scoop works well.) Reserve skins. The skins will be sturdier if you leave a small rim of potato inside.
  • 5. Mash potatoes with a potato masher to break up clumps.
  • 6. Add butter, sour cream, salt, pepper and cheese. Add green onion, if desired. Mix well.
  • 7. Scoop potato mixture back into empty potato skins.
  • 8. Bake 350 degrees until hot. Serve with desired toppings.
  • Serves 4

Toppings: Grated cheese, Bacon bits, Parsley flakes, Chives or Buttered crumbs (such as corn flake or cracker)

Buttered crumbs
  • 1 cup corn flake or cracker crumbs
  • 1 tablespoon butter, melted
  • 1. Mix 1 cup crumbs with 1 tablespoon melted butter.
  • 2. Sprinkle over potatoes and return to oven 3 minutes or until crumbs are crunchy.