TWICE BAKED CHEDDAR CHEESE POTATOES

By gammy

STUFF WITH
STEAMED BROCCOLI
SHREDDED CHICKEN
COOKED SHRIMP
CHILI

Ingredients

• 4 LARGE RUSSET POTATOES (SCRUBBED)
• 3 TABLESPOONS OLIVE OIL
• 1-1/4 CUPS GRATED CHEDDAR CHEESE, DIVIDED
• 1 CUP ASSORTED MIX-INS ABOVE
• KOSHER SALT AND FRESHLY GROUND PEPPER

Preparation

Step 1

PREHEAT OVEN TO 400 DEGREES. PIERCE EACH POTATO ABOUT 6 TIMES ON TOP WITH A PARING KNIFE. DRIZZLE POTATOES WITH 1 TABLESPOON OIL AND USE YOUR HANDS TO LIGHTLY COAT EACH ALL OVER. PUT DIRECTLY ON AN OVEN RACK (PLACE FOIL ON RACK BELOW TO CATCH DRIPS) AND BAKE UNTIL POTATOES GIVE WHEN SQUEEZED GENTLY, ABOUT 1 HOUR.
PIERCE EACH POTATO WITH A FORK SEVERAL TIMES IN A LENGTHWISE LINE DOWN TOP CENTER. SQUEEZE IN POTATOES FROM BOTH ENDS SO THAT THEY BURST OPEN ON TOP (WEAR OVEN MITTS IF POTATOES ARE TOO HOT TO HOLD)
LET COOL SLIGHTLY ABOUT 2 MINUTES OR UNTIL YOU CAN HANDLE POTATOES.
CAREFULLY SCRAPE FLESH FROM POTATOES INTO A BOWL, LEAVING SKINS INTACT.
FLUFF FLESH WITH A FORK, THEN STIR IN REMAINING 2 TABLESPOONS OIL, 1 CUP CHEESE AND DESIRED ASSORTED MIX-INS. SEASON WITH SALT AND PEPPER.
DIVIDE FILLING AMONG POTATO SKINS, PACKING IN MIXTURE. TOP EACH POTATO WITH 1 TABLESPOON CHEESE.
RETURN TO OVEN AND BAKE UNTIL POTATO IS HOT AND CHEESE IS MELTED,
5 TO 7 MINUTES.