Twice Baked Potatoes Recipe
Just try to eat half a potato.
Servings: 8 servings
Ingredients
- 4 medium russet potatoes
- olive oil cooking spray
- 4 tablespoons butter softened
- ½ cup sour cream
- 1 cup heavy cream half and half or milk
- salt and pepper to taste
- paprika
Instructions
- Scrub potatoes carefully and insert a metal skewer through the center (longways) of each.
- Bake for approximately 1 hour at 325° F.
- Once removed from the oven, allow them to rest for 5-10 minutes until you can easily handle them.
- Slice the potatoes in half and carefully scoop the potato out from the skin with a spoon, being careful not to rip the skin.
- Place the hot potato into a mixing bowl. You want to get the potatoes mashed before they get cold or they will gooey, so work quickly at this point.Mash the potato with a hand masher, mixer or potato ricer and add the butter along with the sour cream. Mix well.
- Add the cream or milk slowly while mashing until the consistency is that of mashed potatoes.
- Season with salt and pepper to taste.
- Once the potato mix has reached the consistency of mashed potatoes, stuff it back into the potato skins, making sure that the potato mix sits high above the skin.
- Sprinkle with paprika for flavor and color.
- Before serving, bake in the oven at 350° F for 15 - 20 minutes, until the tops are lightly browned.
Notes
Optional: If you want to make this a meal unto itself, add any combination of bacon bits or ham, cooked broccoli, and/or shredded cheddar cheese into the mashed potato mixture before stuffing the skins and re-baking.