Twice Baked Potatoes

This side recipe, Twice Baked Potatoes, leans on russet potatoes, butter and shredded sharp cheddar cheese. It makes 8 servings and takes about 85 minutes.

• Yield 8 servings
• Ready in 85 minutes
• Prep 20 minutes
• Cook 65 minutes

Ingredients

• 4 large russet potatoes (scrubbed clean)
• 2 tablespoons butter (melted)
• 2 cups shredded sharp cheddar cheese (divided)
• 4 green onions (white and green parts thinly chopped)
• 1/2 cup sour cream
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 400 degrees. Pierce each potato three or four times with a fork and place in the oven (or on a baking sheet). Bake for about an hour, until a fork can easily be inserted into the potato. Remove the potatoes from the oven. Let them cool for about 5-10 minutes.
2. Carefully cut each potato in half lengthwise, so you get two “boat” shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn’t too fragile to hold the pumped up potato mixture.
3. Mash the potato flesh with a potato masher or fork until mostly smooth. Stir in the melted butter, 1 cup cheese, green onions, sour cream, milk, salt and pepper. Mix well.
4. Preheat the broiler and move an oven rack about 3-4 inches away from the broiler heating element.
5. Scoop the potato filling into the shells, mounding each potato shell full of the good stuff. Sprinkle the potatoes with the remaining 1 cup cheese and broil the potatoes until the cheese is golden and bubbly, about 5 minutes.

Give it a minute off the heat, then serve it while it is still hot.