Twice Baked Potatoes

Twice Baked Potatoes

These were a nice compliment to the grilled flank steakwe had tonight. My son liked them so well that he ate 5 of them!!  These freeze really well.  Once you have filled the potato skins with the filling, freeze them on a cookie sheet until set; then wrap individually with plastic wrap.  Place them in a gallon size freezer bag and you are ready to go.

You can also top with crumbled bacon, green onions, chopped olives, chives or any other topping that sounds good to you.

More Taters Mom!

Twice Baked Potatoes
 
Author: 
Recipe type: Side Dish
Cuisine: Potato
Ingredients
  • 8 regular size potatoes
  • 1 cup sour cream
  • 4 Tbsp butter
  • ½ cup milk
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 large garlic clove, minced
  • 1 cup cheddar cheese, divided
Instructions
  1. Place well scrubbed potatoes in a 400 degree oven and bake for about an hour (time will vary depending on the size of your potatoes).
  2. Cool for a few minutes.
  3. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about ⅛ to a ¼ inch on sides for stability; save skins.
  4. Add sour cream, butter, milk, salt, pepper, garlic and ½ cup cheese to the potato flesh.
  5. Mix with a hand mixer or potato masher until well blended and creamy.
  6. Spoon the mixture into the potato skins.
  7. Top each with remaining cheese.
  8. Bake for another 15 minutes.