Twice Baked Potatoes
Adapted From: Grandma K
Ingredients
12 Potatoes (Idaho or Russet)
6 Tbs Butter
Milk (as needed for mashing)
2 tsp Salt
1 tsp Pepper (white pepper if available)
1 cup Sour Cream
1/2 cup Onion (grated, with juices)
12 ounce Cheddar Cheese (shredded)
Directions
Preheat oven to 400°.
Scrub outside of potatoes clean.
Poke a few small holes into the potatoes to avoid "explosions" while baking". (One or two stabs of a fork will do)
Bake potatoes, uncovered for 1 hour at 400°.
Remove potatoes from oven and cool slightly.
Cut an oval piece of skin off the top of the potato (I save this for later to make potato skins)
Scoop potato from both the piece cut off the top, and from the remaining potato.
Place the whole (empty) potato skins on a baking sheet/pan.
Mash potato you scooped out with butter and milk as needed.
Blend in remaining ingredients (except cheese).
Stuff potato skins with mashed potato mixture.
Sprinkle top with grated cheese.
At this point the potatoes may be refrigerated until later the same day or overnight.
When ready to use, take out of refrigerator.
Bake at 350° for 45 minutes.
Katie Dishes - Two Thumbs WAY Up
Honestly, this has been one of my favorite side dishes since I was a child. They can be a bit tedious, and require a bit of prep time, but they are worth it in the end. So much better than a typical mashed potato, even when using the same mix ins. Delicious!
