Twice Baked Potatoes
It’s one of those days when a great little side dish is needed and there isn’t much around the house except the usual kinds of things you might find in almost any house — OK, well my house, anyway. That’s where these twice baked potatoes come into play. You get a good, filling, side dish that you can dress up just about any way you like (within reason) and end up with something plain, fancy or maybe something in-between.
This recipe is pretty much a basic version, with a little bit of Italian to it. You’ll need a bit of Parmesan cheese, garlic, chives, butter, sour cream and milk and that’s about it. You could also do bacon-cheddar and a whole host of other possibilities. Your call. I think there is probably a limit to what you might do to each potato, but it still leaves a whole lot of room to play, if you’re willing.
- 2 baking potatoes, washed
- 1 Tbsp. oil
- 1/2 stick unsalted butter
- 1 Tbsp. chives (fresh is better)
- 1 Tbsp. minced garlic
- 1/4 cup sour cream
- 1/2 cup Parnmesan cheese, plus more for topping
- 1/4 cup whole milk (more if needed)
- 1 tsp. seasoned salt
- Freshly ground black pepper
- 1/4 fresh paprika for each potato
- Preheat the oven to 400F.
- Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're completely cooked through.
- Place butter in a large mixing bowl and add the chives, garlic and sour cream.
- Remove the potatoes from the oven and lower the heat to 350F.
- Cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, leaving the shell in two single pieces and set aside.
- Smash the potatoes into the butter, chives, garlic and sour cream. Add the Parmesan cheese, milk, seasoned salt, and black pepper to taste and mix together well.
- Fill the potato shells with the filling and add a little more grated cheese, the parika and add back to the oven, 15 to 20 minutes, or until potatoes are fully warmed.