Twice-Baked Potatoes

By crisscut

Ingredients

• 2 large yukon gold potatoes
• 2 tsp. olive oil
• 1/2 tsp. salt
• 3 tbsp. milk
• 2 tbsp. butter or margarine
• 2 tbsp. sour cream
• 1 tbsp. snipped fresh chives
• 1/4 cup finely shredded swiss cheese
• salt - to taste
• pepper - to taste

Details

Servings 4
Preparation time 30mins
Cooking time 225mins

Preparation

Step 1

Preheat oven to 400 degrees. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Drizzle olive oil over each potato and sprinkle with salt. Wrap each potato in foil. Bake potatoes in the preheated oven about 1 hour or until tender. Remove and discard foil. Let potatoes stand about 15 minutes to cool slightly. Cut the potatoes in half lengthwise. Carefully scoop pulp out of each potato, leaving a 1/4 to 1/2" shell; set potato shells aside. Place potato pulp in a large bowl. Mash potato pulp with a potato masher or an electric mixer on low speed until nearly smooth.

In a 1 to 1 1/2 quart saucepan, heat milk and butter over medium heat until butter is melted. Pour milk mixture over mashed potatoes; beat until smooth. Stir in sour cream, the 1 tbsp. snipped chives, and 2 tbsp. of the cheese. Season to taste with salt and pepper. Mound mixture into reserved potato shells. Sprinkle with remaining cheese. Place potatoes in a single layer in a 2 quart square baking dish.

Bake, uncovered, in a 400 degree oven about 20 minutes or until golden brown and heated through. If desired, garnish with snipped chives.

Bacon-Cheddar Twice-Baked Potatoes:
Prepare as above, except in step 2 stir in 1/3 cup cooked, crumbled bacon along with the sour cream; substitute cheddar cheese for the swiss cheese.