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    Grandma Nancy's Cookbook

    Twice Baked Potatoes

    Vegetables
    ​

    6 servings

    porcije

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    Započni kuhanje

    Sastojci

    6 large russet potatoes, scrubbed clean

    1 tbsp. extra-virgin olive oil

    Kosher salt

    1/2 c. (1 stick) butter, softened

    1/2 c. milk

    1/2 c. sour cream

    1 1/2 c. shredded Cheddar, divided

    2 green onions, thinly sliced, plus more for garnish

    Freshly ground black pepper

    Upute

    PREHEAT: Bake 400°.

    1. Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Place potatoes directly on oven racks and bake until potatoes are pierced easily with a fork, about 1 hour. Place on a large baking sheet and let cool until cool enough to handle.

    2. Cutting lengthwise, cut a thin layer off the top of each potato. Scoop inside out of each potato leaving a ½” border. Place insides in large bowl. Keep the potato tops and the roast them on the tray as a snack!

    3. To bowl with potatoes, add butter, milk, and sour cream and smash until butter is melted in and potatoes are mostly smooth, but with some chunks. Add 1 cup of cheese and green onions and stir until incorporated. Season with salt and pepper.

    Fill baked potatoes with potato mixture and place on a large baking sheet. Top with remaining ½ cup of cheddar. Bake until cheese is melty and outside is crispy, 15 minutes.

    Garnish with more scallions before serving.

    6 servings

    porcije

    0

    aktivno vrijeme

    -

    ukupno vrijeme
    Započni kuhanje

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    Sastojci

    6 large russet potatoes, scrubbed clean

    1 tbsp. extra-virgin olive oil

    Kosher salt

    1/2 c. (1 stick) butter, softened

    1/2 c. milk

    1/2 c. sour cream

    1 1/2 c. shredded Cheddar, divided

    2 green onions, thinly sliced, plus more for garnish

    Freshly ground black pepper

    Upute

    1

    PREHEAT: Bake 400°.

    2

    1. Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Place potatoes directly on oven racks and bake until potatoes are pierced easily with a fork, about 1 hour. Place on a large baking sheet and let cool until cool enough to handle.

    3

    2. Cutting lengthwise, cut a thin layer off the top of each potato. Scoop inside out of each potato leaving a ½” border. Place insides in large bowl. Keep the potato tops and the roast them on the tray as a snack!

    4

    3. To bowl with potatoes, add butter, milk, and sour cream and smash until butter is melted in and potatoes are mostly smooth, but with some chunks. Add 1 cup of cheese and green onions and stir until incorporated. Season with salt and pepper.

    5

    Fill baked potatoes with potato mixture and place on a large baking sheet. Top with remaining ½ cup of cheddar. Bake until cheese is melty and outside is crispy, 15 minutes.

    6

    Garnish with more scallions before serving.