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Twice Baked Potatoes Recipe
TWICE BAKED POTATOES
4 medium russet potatoes (2 lbs.) scrubbed and dried
4 oz. cheddar cheese, shredded (1 cup)
1⁄2 cup sour cream
1⁄2 cup buttermilk
2 T. unsalted butter, softened
3 scallions, sliced thin
Kosher salt, fresh ground pepper
Adjust oven rack to middle position and heat oven to 450. Poke a few holes in each potato with the tines of a fork and microwave them on high until slightly soft to the touch, 6-12 minutes, turning them over half way through cooking time.
Carefully transfer the potatoes to the oven and cook directly on the hot oven rack until a skewer glides easily through the flesh, about 20 minutes. Remove and cool for about 10 minutes. Reduce oven to 350. (I use a clean hot pad to hold each potato when I am rushed). Slice the potatoes in half, lengthwise. Using a spoon, scoop the flesh out of each potato half into mixing bowl (leave some potato flesh on skins). Arrange the shells upright on a baking sheet and return them to the oven and bake until they are dry and slightly crisp, about 10 minutes.
Meanwhile, mash the potato flesh until smooth (I use my Kitchen-aid with paddle attachment). Stir in cheddar, sour cream, buttermilk, butter
and scallions and beat until fluffy. Season with salt, pepper and garlic salt, to taste.
Remove the shells from the oven and increase temp to 500 degrees. Carefully spoon the potato mixture into the shells. Bake stuffed potatoes until they are spotty brown and crisp, about 15 minutes. Allow to cool 10 minutes before serving.
Notes: To make ahead, potatoes can be stuffed, wrapped tightly in plastic wrap and refrigerate for up to 24 hours. When ready to serve, let potatoes sit at room temperature for 1 hour before baking. I like to put more cheese on top of potatoes to melt before serving. I also make more potatoes than I need so that I can pile the mashed potatoes high in the shell, while still leaving some potato flesh in the base of the skin.
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EASIEST Twice Baked Potatoes (Quick & Easy)
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