twice baked potato
Ingredients:
4 large Russet Potatoes
4 tablespoons of Butter (room temperature & cut into cubes)
2 tablespoons Olive Oil
1/2 cup Whole Milk or half & half
1/2 cup full fat Sour Cream
1/2 cup grated Sharp Cheddar Cheese (and a little extra for on top!)
3 tablespoons chives
Directions:
Preheat oven to 400 degrees.
Scrub the potatoes clean and then pat them dry. Stick a fork in the potatoes to let air out as they cook.
Roll the potatoes in olive oil to coat them. Lay them on a parchment paper lined baking sheet and heavily salt making sure to get all sides.
Cook potatoes for an hour or until the skin appears brown, crisp and when sticking a fork in there is no resistance.
Let the potatoes cool for 10 until you can easily handle them.
Cut potatoes in half lengthwise. Using a spoon, scoop out the insides of the potatoes and put them into your kitchen aid mixer or a bowl big enough for an electric mixer. Leave enough potato in the skin so the shape isn’t fragile (imagine little canoes). Leave the skins on your parchment paper lined baking sheet.
Add your 4 tablespoons of room temperature butter and blend. (I find using the whisk attachment is the best way to get it really creamy!). Don’t over blend.
Add the 1/2 cup of Sour Cream, 1/2 cup of half & half, 2 tablespoons of chives (reserve the additional 1 tablespoon to garnish!), and 1/2 cup cheddar cheese. Season generously with salt and pepper. Blend together.
Scoop the mixture out of your bowl and fill each skin (or canoe). Top with a little but of cheddar cheese, and put back into the oven for 10-15 minutes until it’s heated through. I like to broil it for the last 3-5 mins to make the top a little crunchy.
Garnish with some fresh chives and enjoy warm!
