Twice Baked Potatoes
If I could only eat one thing for the rest of my life it might be a twice baked potato! These are simple, classic, delicious.
Ingredients
4 russet potatoes
2 cups shredded cheddar cheese
1 cup sour cream
4 tablespoons butter, softened
1 tablespoon chives
1 tablespoon olive oil
2 teaspoons salt
1 teaspoon pepper
Instructions
Heat oven to 400 degrees
Clean the potatoes and poke all over with a fork. Coat the potatoes with olive oil and a pinch of salt and pepper. Place on a baking sheet and bake for 1 hour until fork tender. Let the potatoes cool for a few minutes.
Cut a small layer of potato from the top lengthwise. Using a spoon carefully spoon the inside of the potato into a large bowl leaving the shell of the potato (about 1/4 inch thick).
Add the butter, sour cream and 1 cup of cheese to the bowl with the potatoes. Use a fork or masher to mix well. Season with salt and pepper. Spoon the filling into the potato shells and top with remaining cheddar cheese.
Bake for 15 minutes then top with the chives and enjoy!
Takes 1 hour 20 minutes
Serves 4