Twice-baked potatoes, who doesn’t love’em? This easy favorite should be a staple recipe in your repetoire of daily offerings…and makes a beautiful special side for large gatherings. Believe it or not, I usually resort to making twice-baked potatoes when I have leftover ingredients that I want to use up, like sour cream, or parts of cheeses.
I heartily recommend you bake the raw potatoes the day before, or even the morning of, serving them. This step makes it easier to cut them in half and scoop them out tidier…not to mention you will skip the burning of your hand part if you try to scoop the hot potatoes right after removing from the oven!!!
The sour cream gives them a tang that everyone loves. Try yogurt if you’re on a low-fat diet, add chives for a delish flavor….or crumbled fried bacon for a decadence that everyone will love you for.
Ingredients:
- 4 Idaho potatoes, baked in a 350 degree oven for 40 minutes
- 1/2 cup sour cream
- 1/2 stick of unsalted butter, melted
- 1 cup shredded pepper jack cheese
- salt & pepper to taste
Wash and pierce each potato with a fork or knife. Bake in a 350 oven for 30 to 40 minutes, until a sharp knife inserts easily. Let cool.
Cut each potato carefully in half lengthwise. Scoop out the insides, being careful to leave a 1/4 inch of potato against the skin.
In a medium bowl, mash the scooped out potato with the melted butter and sour cream, seasoning with salt and pepper to taste. Mix in the cheese.
Heap the mixture back into each potato skin half. Top with additional pepper jack cheese.
Bake in a 350 degree oven for 15 to 20 minutes until golden and bubbling.
