I like baked potatoes but the classic version can seem awfully boring at times. Enter the twice-baked potato, chock full of cheese, sour cream, potatoes (of course) and other delicious flavors.
A snap to prepare, the only real work is trying not to burn your fingers while scooping out the hot potato innards. Once that step is over, I let my kids loose and they have a grand ol’ time smashing the guts out of the potatoes in the bowl.
I think they are trying to release the anti-potato aggression they feel when I announce we are having potatoes with dinner.
I’m simply trying to provide them with the therapy they need to survive life where potatoes make an appearance at mealtime.
4 green onions, white and green parts thinly chopped
1/2 cup sour cream
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees. Pierce each potato three or four times with a fork and place in the oven (or on a baking sheet). Bake for about an hour, until a fork can easily be inserted into the potato. Remove the potatoes from the oven. Let them cool for about 5-10 minutes.
Carefully cut each potato in half lengthwise, so you get two “boat” shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn’t too fragile to hold the pumped up potato mixture.
Mash the potato flesh with a potato masher or fork until mostly smooth. Stir in the melted butter, 1 cup cheese, green onions, sour cream, milk, salt and pepper. Mix well.
Preheat the broiler and move an oven rack about 3-4 inches away from the broiler heating element.
Scoop the potato filling into the shells, mounding each potato shell full of the good stuff. Sprinkle the potatoes with the remaining 1 cup cheese and broil the potatoes until the cheese is golden and bubbly, about 5 minutes.
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