Twice-Baked Potatoes
Ingredients
- 6 medium-sized russet potatoes
- 2-3 tablespoons of olive oil
- Salt & pepper (to taste)
- 4 oz. real butter
- 3/4 cup of shredded cheddar
- 3/4 cup sour cream
- Optional: extra cheese, sour cream, fresh fried bacon (chopped), green onions
Instructions
- Note: If you want to “bake” the potatoes in the microwave instead, see the microwave instructions in the Notes section and skip to Step 5.
- Preheat the oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
- Scrub the potatoes clean, then poke several holes in each potato with a fork. Rub them lightly with oil and sprinkle with salt and freshly ground black pepper.
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Place the potatoes on the rack, spaced apart so they cook evenly.
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Bake for 45 minutes to 1 hour, or until they reach an internal temperature of about 209°F or are fork-tender.
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Remove the potatoes from the oven, but leave the oven on.
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When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop the cooked potato into a bowl, leaving the skins intact.
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Add the butter, cheese, sour cream, salt, and pepper to the bowl and mash everything together until well combined. Use a fork to fluff the filling so it’s light and creamy.
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Spoon the mashed potato mixture back into the potato skins and place them on a baking sheet.
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Bake for about 30 minutes, or until the cheese is melted and the tops are lightly browned.
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Let them cool slightly, then eat them whole with your fingers (my favorite way) or scoop out the filling with a fork or spoon while they’re still hot.
- Optional toppings: you can easily add extras such as bacon, green onions, mushrooms, or different cheeses.
Notes
Microwave Directions: Wash and dry the potatoes and place them on a microwave-safe platter. *Microwave for 5 minutes, turn, and microwave for another 3-5 minutes. Check to see if they’re fork tender.
Find it online: https://rosebakes.com/twice-baked-potatoes/
