Cheesy Twice-Baked Potatoes

By khojnicki

Ingredients

• 4 russet potatoes, scrubbed
• 4 tbsp unsalted butter
• 1 clove garlic, minced
• 1 shallot, minced
• 1/2 c sour cream
• 2 tbsp minced fresh chives, plus more for topping
• 2 c grated white cheddar cheese
• Kosher salt and freshly ground black pepper

Details

Preparation time 20mins
Cooking time 120mins

Preparation

Step 1

Preheat the oven to 425 degrees F. Pierce the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet until fork-tender, 60-80 mins. Let cool slightly, but leave the oven on.

Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned, about 2 mins. Set aside.

Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4" rim to preserve the shape of the shells.

In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 c cheese and mix together. Season with salt and pepper to taste.

Spoon the mixture evenly into the 8 potato shells. Top with the remaining 1 c of cheese. Bake until the cheese is golden brown and bubbly, 25-30 mins. Top with more chives. Serve warm.