Twice-Baked Potatoes

By kscribner

Serves 4
Prep time: 10 minutes
Total time: 2 hours

Ingredients

• 2 large russet potatoes, scrubbed
• 3 to 4 tablespoons milk
• 2 tablespoons unsalted butter, room temperature
• 2 tablespoons sour cream
• 1/2 cup grated sharp cheddar cheese
• Coarse salt and freshly ground pepper
• 1 tablespoon chopped fresh chives, plus more for garnish

Details

Servings 4
Adapted from pbs.org

Preparation

Step 1

Preheat oven to 375°. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes. Potatoes can also be cooked in a microwave on High for 9 minutes, and finished off in a 375° oven for about 20 minutes.

Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper; fold in chives to combine.

Scoop filling into potatoes, and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving.