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On the Banks of Salt Creek

Twice Baked Potatoes

Twice baked potatoes are a great side dish with beef or pork. You can really put whatever you want into the potato skins. I always make extra because they are great leftover. Not as creamy as the first night but still delicious. Add some cooked chicken or beef and you have a great lunch.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8
Course: Side Dish
Ingredients Method

Ingredients
  

  • 4 baking potatoes
  • 6 tablespoons butter softened
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons roasted garlic
  • 2 teaspoons chopped chives
  • 1 cup shredded cheddar cheese

Method
 

  1. Heat the oven to 350°
  2. Place baking potatoes on a cookie sheet and place on middle rack of oven. Bake until done. Depending on the size it should take around an hour.
  3. When potatoes are done, remove from the oven and allow to cool for about five minutes.
  4. Cut each potato in half and scoop most of the flesh into a bowl. I like to leave a little flesh on the skin, it helps them keep their shape.
  5. To the potato in the bowl add the butter, sour cream , salt, pepper, roasted garlic and most of the cheddar cheese. With an electric mixer, mix until combined.
  6. Spoon the mixture back into the potato skins, top with the leftover cheddar cheese and a sprinkle of chopped chives.
  7. Put back in the oven until warmed through and you are ready to serve them.