For me, Twice-Baked Potatoes scream comfort food! I could whip up these potatoes and serve them for dinner at least 3 times a week, if I could (we'll I guess no one is stopping me). They are scrumptious, easy on the eyes, and turn your average potato recipe into a show stopper. Watch my video to see how I churn some butter, grate some cheese, and put together this side dish that tickles every tastebud.
Yield: 6 servings
4 baking potatoes, washed
1 tablespoon canola oil
1/2 stick salted butter, softened
1/2 cup sour cream, softened
2 ounces cream cheese, softened
1/2 cup Cheddar, shredded
1/2 cup Monterey Jack, shredded
1/4 cup whole milk
1 tablespoon fresh chives, finely minced
2 cloves garlic, pressed
Salt and pepper, to taste
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with canola oil and bake for 1 hour, making sure they're cooked through.
In a large bowl, add softened butter, sour cream, and cream cheese. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
Using a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, be careful not to tear the shell and leave a small layer of potato left around the shell for support. Lay the hollowed out potato shells on a baking sheet.
Smash the potatoes into the butter, sour cream, and cream cheese. Add the cheese, milk, chives, garlic, salt and black pepper to taste, until fully mixed together.
Fill the potato shells with the filling. Top each potato with a little more grated cheese and bake in the oven until the potatoes are warmed through and cheese is bubbling, 15 to 20 minutes.