Twice baked potatoes are such a yummy indulgence. Myles loves them, so I have to make them every now and then. Besides, Mimi and I are both excited about fall and the warmth of comfort food. I did use light sour cream, but that is the only thing light about this recipe. You can find the recipe at the bottom of this post. My big trick to getting a perfectly baked potato is to skewer the potato with a dinner knife before you put it in the oven. The heat from the knife cooks the center to perfection. Enjoy and make everyday an event! xoxo
4 Large russet potatoes
1/2 cup of butter
1 cup of light sour cream
1 cup of Cheddar Monterrey Jack cheese blend
Salt and Pepper to taste
Cooked the potatoes at 350~ for one hour. Remember to skewer the potato with a dinner knife before you place them in the oven. At the one hour point, test the potato to see if it’s done. You should be able to lightly squeeze the potato without it feeling firm. If they need more time leave them in longer, checking every 15 minutes until done. Scoop out the potato leaving a little potato on the skin to help keep the shape. Place the scooped out potato in a mixer. Add the butter, sour cream,1/2 of the cheese and salt & pepper. Mix all the ingredients together until fluffy. Stuff the potato skins with the mixture, top with remaining cheese and place back in the over for 20 to 30 minutes at 350~. I like the cheese on top to get a little crusty, but you can give it your own twist…
