Twice Baked Potatoes
A while back my youngest sister Michelle called me perplexed on exactly where my Twice Baked Potatoes recipe was located on the blog. I responded that I didn’t have a Twice Baked Potatoes recipe on my blog and she responded ‘well, you need to get your Twice Baked Potatoes recipe up on the blog right away’.
I assured Michelle her Twice Baked were coming and so here we are with some delicious, piping hot Twice Baked Potatoes.
You can whip in your own choice of added ingredients or finish off topping with some chopped scallions, parsley, bacon, anything to your hearts content. Actually, I only sprinkled on the chopped scallions for the photo color pop though some finely chopped scallions really do bring a lovely little bite of crunch to the flavor.
These Twice Baked Potatoes simply reflect the old fashioned style which when you think about it, really doesn’t require a lot of embellishment. Creamy potatoes beaten with butter, some hot milk, a touch of sour cream and shredded cheese are a tasty combination and besides, they perfectly suit the recipe request of my little sis’ Michelle.
- 4 large russet baking potatoes
- 6 tablespoons butter, or more to taste
- 1/2 cup hot milk, or more if needed
- few pinches coarse kosher salt, plus more to taste
- 3 tablespoons sour cream
- 1 cup cheddar cheese, plus 1/4 cup for sprinkling on top of potatoes before baking
- Preheat oven to 450 degrees
- Wash potatoes and use a fork to poke holes all around
- Bake in oven until tender through, around fifty minutes, more or less depending on your oven
- Remove potatoes from oven and let cool just to the touch
- Using a sharp serrated knife, carefully cut potatoes in half
- Scoop potato out of the skin and transfer to a large sized bowl
- Reserve potato skins on a baking sheet
- Using an electric mixer, beat potatoes a couple of minutes, adding in the butter
- Sprinkle in the salt, pour in half of the hot milk, beat, then add the remaining hot milk
- Spoon in the sour cream, continue beating until potatoes are fluffy and creamy, check seasoning, adding more salt to taste
- Add in the cheddar cheese and whip until just until blended
- Evenly spoon potato mixture into the skins
- Sprinkle remaining cheese over the stuffed potato tops
- Cover and refrigerate until baking
- Bake in preheated 350 degree oven for around one hour, until potatoes are bubbling hot
- Top potatoes with shredded scallions, bacon, or parsley if using and serve straight away