Twice Baked Potatoes are a popular side choice at our house. All of my children love potatoes, but Twice Baked are a real treat. Noah chose them to go with steak on his birthday and they were delish. I wouldn't make them everyday because they are so rich and buttery, but they are wonderful as a treat.
Twice Baked Potatoes
serves 6
6 medium sized baked potatoes
Crisco
5 T. butter, softened, plus about 4 T. for dotting the tops.
1/2 c. sour cream
1 c. sharp cheddar cheese
salt and fresh ground pepper, to taste
Scrub potatoes and prick each with a fork. Lightly rub the exterior of each with a little bit of Crisco. Bake at 375 degrees F. until a fork can be pushed in easily -- about an hour. Remove from oven and cool until potatoes can be handled.
Cut the top off of each potato and, with a spoon, scoop the pulp out into a mixing bowl, leaving a thin shell. When the pulp has been removed from all the potatoes, mix it with a stand mixer or portable mixer until potato pieces are completely broken up. Add butter and sour cream and mix until incorporated. Add salt and fresh ground pepper to taste. Add cheese and stir to combine.
Scoop mixture back into shells and place on a large baking sheet. Dot the top of each with an additional teaspoon or so of butter. Bake at 400 degrees F until golden brown and the bottoms are crisp, about 25 to 30 minutes.
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serves 6
6 medium sized baked potatoes
Crisco
5 T. butter, softened, plus about 4 T. for dotting the tops.
1/2 c. sour cream
1 c. sharp cheddar cheese
salt and fresh ground pepper, to taste
Scrub potatoes and prick each with a fork. Lightly rub the exterior of each with a little bit of Crisco. Bake at 375 degrees F. until a fork can be pushed in easily -- about an hour. Remove from oven and cool until potatoes can be handled.
Cut the top off of each potato and, with a spoon, scoop the pulp out into a mixing bowl, leaving a thin shell. When the pulp has been removed from all the potatoes, mix it with a stand mixer or portable mixer until potato pieces are completely broken up. Add butter and sour cream and mix until incorporated. Add salt and fresh ground pepper to taste. Add cheese and stir to combine.
Scoop mixture back into shells and place on a large baking sheet. Dot the top of each with an additional teaspoon or so of butter. Bake at 400 degrees F until golden brown and the bottoms are crisp, about 25 to 30 minutes.
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