4 baking potatoes
1 TSP olive oil
4 TBS butter
4 TBS sour cream
1 cup shredded cheese (cheddar, swiss, parmesan, your choice)
salt and pepper to taste
1 TBS chopped chives
3 -4 TBS milk
- Preheat oven to 400F
- Wash and dry potatoes. Prick skin with a fork. Brush each potato with a bit of olive oil to help crisp the skin. Place on a baking tray. Bake for 40-45 minutes or until tender. Cool till room temperature.
- Slice the potato lengthwise about 1/3 of the way down from the top. Scoop out filling, leaving about 1/4″ wall around the inside. In a bowl, mash the filling with a fork. Add butter, sour cream, half of the sour cream, salt and pepper and half the chives. Mix well. Add enough milk to make the filling light and fluffy. Spoon filling into the potatoes.
- Place filled potatoes onto a baking sheet. Top each one with the remaining cheese. Bake at 350F for about 20 minutes until heated through and cheese has melted.
- Sprinkle with remaining chives and serve immediately.
Original recipe and more pictures visit: Cheesey Twice Baked Potatoes @ newhousenewhomenewlife.com