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Twice Baked Potatoes are an easy way to upgrade ho-hum
baked potatoes to a very deluxe side dish!
Makes 4 servings
2 medium russet potatoes
vegetable oil
1/4 cup sour cream
1/2 cup grated cheddar
cheese
2 Tbsp. green onion,
minced
2 Tbsp. butter,
softened
1/4 cup milk,
warmed
salt and pepper
to taste
 Preheat
oven to 400°. Rinse potatoes thoroughly. Prick the
skins of the potatoes with a fork a couple of times.
Lightly oil skins and place potatoes on a foil-lined
baking sheet. Bake at 400° on the center rack for
60 minutes. Remove potatoes from oven and allow to cool
for 10 minutes. (Be sure to leave the oven on and set
at 400°.)
 Cut
potatoes in half, lengthwise across the narrower side.
This will produce potato halves with long, blunt bottoms
to rest on the baking sheet (instead of rolling over).
Using an oven mitt to hold the potato, scoop out the
flesh with a small spoon into a medium-sized bowl. Don't
feel the need to scrap the potato bald! Leaving up to
a 1/4 inch of potato attached to the skin is not only
acceptable, but helpful for holding in the filling.
 Mash
the potato flesh with a fork. Add the sour cream, cheese,
green onions, milk, salt and pepper. Beat filling with
an electric mixer until smooth. Spoon the mixture into
the shells, mounding slightly. Place on baking sheet
side-by-side to prevent the potatoes from rolling over.
Bake potatoes for 10-15 minutes at 400°, or until
the tops achieve brown spotting. Allow to cool for 10
minutes. Serve immediately.
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