Twice Baked Potatoes

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.

Twice Baked Potatoes
Serves 4
Need a nice side dish? That's where these twice baked potatoes come in. You get a filling, side dish that you can dress up just about any way you like.
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  1. 2 baking potatoes, washed
  2. 1 Tbsp. oil
  3. 1/2 stick unsalted butter
  4. 1 Tbsp. chives (fresh is better)
  5. 1 Tbsp. minced garlic
  6. 1/4 cup sour cream
  7. 1/2 cup Parnmesan cheese, plus more for topping
  8. 1/4 cup whole milk (more if needed)
  9. 1 tsp. seasoned salt
  10. Freshly ground black pepper
  11. 1/4 fresh paprika for each potato
  1. Preheat the oven to 400F.
  2. 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.
  3. Place butter in a large mixing bowl and add the chives, garlic and sour cream.
  4. Remove the potatoes from the oven and lower the heat to 350F.
  5. Cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, leaving the shell in two single pieces and set aside.
  6. 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.
  7. 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.
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