Thursday, January 19, 2017

Twice Baked Potatoes


Miss F hates potatoes. HATES. I don't get her aversion at all, she doesn't even like French fries, how crazy is that? So one night while she was spending the night at my parents, I decided to make twice baked potatoes for C and I. I had never made them before and I was quite nervous about keeping the skins in tact, but it turns out, it was quite easy. So easy in fact, that I am going to make them for an upcoming dinner party. I can do all the prep work in advance, then just warm them for the dinner party. I like to be as hands off as possible for dinner parties, I like to spend time with my guests (and my wine!), not spend time in the kitchen.  These potatoes are very decadent, so half a potato per person is plenty.
Twice Baked Potatoes

2 large russet potatoes
¼ cup butter
¼ cup sour cream
½ cup shredded cheddar cheese
2 tablespoons milk
½ teaspoon salt
¼ teaspoon pepper

Preheat the oven to 400 degrees. Using a fork, prick a few holes into the top of each potato. Place the potatoes directly on the oven rack and bake for 1 hour, until cooked through. Set aside to cool.

Preheat the oven to 350 degrees. With a sharp knife, cut each potato in half lengthways. Scoop out the insides of each potato making sure to keep the skins in tact. Place the skins on a baking sheet. In a medium bowl, smash the scooped out potatoes with the butter, sour cream, ¼ cup of the cheddar cheese, milk, salt and pepper. Spoon the potato mixture into the prepared potato skins. Top each with 1 tablespoon of cheddar cheese. Bake for 15 to 20 minutes, until the cheese is melted and bubbly.
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