Twice Baked Potato // @2souschefs

“Last month when we visited my parents, my mother insisted that we make our meatloaf dish. As the meatloaf is Joe’s recipe, it was my job to make the side dishes to compliment the meal. Along with my father’s favorite side dish, roasted cauliflower, I made twice baked potatoes. My father, always the sceptic, poked his fork at the potato and made a concerned face. After his first bite you could tell by his expression that he approved. He approved so much so he ate one more with his dinner and then proceeded to eat the leftovers for lunch the next day. With this I can say, it will be easier to decide what to make for the family the next time I am home. With three large potatoes this recipe will be enough to serve six as a side.

Color coordination is not our strong suit as a new household. Whenever we go to my parents, we are always impressed by my mother’s sense of style and having everything from her microwave to spoon holder a matching shade of bold red. Something we aspire to someday, but her Le Creuset serving platter is something on our short list to upgrade our home serving needs.” – Andi

Ingredients

  • 3 large russet potatoes

  • 1 tablespoon unsalted butter (optional)

  • 1/4 cup heavy cream

  • 2 tablespoons sour cream

  • 1/2 bunch of scallions – sliced

  • 1/2 cup shredded cheddar

Directions

  1.  Set the oven to 375 degrees Fahrenheit. On a baking sheet sprinkle a light layer of kosher salt.

  2. Poke the russet potatoes with a fork; this will ensure even cooking of the potatoes.

  3. Bake the potatoes in the oven for an hour and thirty minutes. Once the potatoes are done (you will be able to pierce them with a knife), pull the potatoes from the oven and let them cool for ten minutes.

  4. Cut all the potatoes in half and scoop out the inside of the potatoes into a bowl, saving the hollowed-out skin of the potato.

  5. Add the cream, the optional butter, sour cream, and scallions to the potatoes in the bowl. Add salt and pepper to the mix. Stir until incorporated.

  6. Put the potato shells on a baking sheet. Scoop the potato mixture into the shells evenly. Top with cheddar cheese.

  7. Put the potatoes back into the oven for about fifteen minutes.

  8. Switch the oven to the broiler setting for about five minutes or until the potatoes are a beautiful golden-brown color. Pull from the oven and allow to cool.

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