Grandma's Twice Baked Potatoes

Ingredients

8 large russet potatoes

2 sticks (226g) unsalted butter at room temperature (save 1/2 a stick for the end)

1 1/2 teaspoons seasoned salt

½ teaspoon garlic powder

1/8 teaspoon white pepper

Kosher salt to taste

Sweet paprika, to taste

Finely Shredded cheddar cheese

Directions

Scrub your potatoes clean and prick all over with a fork. Let them roast in a 400° F oven 70 minutes. You can just place them directly on the oven rack.

Let the potatoes cool until you can handle them with your hands but they are still warm. Using a serrated knife, cut potatoes in half long ways.

Use a spoon to scoop out the insides of each potato into a mixer bowl doing your best to keep the skin intact like a shell.

Feed potatoes through ricer.

Then Add 1.5-2 sticks of butter (170g) to the mixer bowl, along with the seasoned salt and white pepper. Mix until everything is fluffy and well combined, then taste for salt and adjust as desired.

Fill each potato skin with the filling. Sprinkle each one with shredded cheese and paprika.

To serve immediately, bake at 375° f 15-20 minutes, until they are slightly crispy on top.

To make ahead, place in a container, cover tightly with foil, place in plastic bag and freeze. Take out of freezer 2-3 days before serving and place in refrigerator to defrost. Bake at 400° F for 12-15 minutes, garnish with chives.