5 Ways To Fix Potatoes: Twice-Baked Potatoes

I found this recipe oddly enough on a bag of potatoes. Twice-baked potatoes (or Sour Cream Twice-Baked Potatoes on the original recipe) are great served with grilled steak, meat kabobs, or grilled shrimp. They are not that hard to make, but getting use to scooping out the potatoes while leaving enough behind to keep the shell sturdy takes a while. 

Twice-Baked Potatoes

• 4 large baking potatoes
• 3/4 cup of sour cream
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 2 Tbsp of butter
• 1/4 cup of Parmesan Cheese
• 4 scallions, finely chopped (optional)

Bake cleaned potatoes in a preheated 350 degree oven for 60 to 70 minutes or until tender. (I usually wrap mine in tine foil and bake for 2 hours.)

Cool for 30 minutes. (If you use tin foil to bake the potatoes in, remove them from the tin foil to cool.)

Cut each potato in half lengthwise. Scoop out pulp, leaving 1/4 inch pulp on the skin; set aside. 

In a large bowl; combine the potato pulp, butter, sour cream, salt, pepper, and cheese (and scallions.) Use a potato masher and a wire whisk or an electric mixer to beat them until smooth. 

Spoon mixture into shells and place shells in a shallow baking dish. Sprinkle more Parmesan cheese on top. Bake at 350 degrees for 35 to 40 minutes or until hot and lightly browned. 

This recipe will serve 8 people. 

Twice-Bake potatoes are a simple way to make an ordinary meal a little more special and they taste great too!