These twice-baked potatoes are easy to make and absolutely delicious. They are perfect plain with some sour cream and salsa for an appetizer (in which case they go perfectly with some crispy bacon bits), or as a side dish next to a piece of meat or fish.
These potatoes are also easy to prepare in advance. You can make them up to step 4 and then bake them once you’re ready to serve them. If this is a meal and not a side dish, then this recipe is perfect for 4 servings. |
Ingredients
4 large russet potatoes (2 pounds)
4 ounces cheddar cheese, shredded (1 cup)
½ cup sour cream
½ cup buttermilk
2 tablespoons butter
3 scallions, sliced thin
Method:
1. First bake the potatoes. Scrub them well and heat the oven to 450 degrees. You can either bake the potatoes right in the oven, they will take over an hour to cook. Or, you can first cook the potatoes in the microwave on high for 6 – 12 minutes, turning them halfway through. Then the potatoes only need to cook for about 20 minutes in the oven.
2. Lower the temperature to 350 degrees. Cut the potatoes in half, and scoop the insides into a bowl, leave about ¼ inch thick shell. Place the empty potato shells upright on a baking sheet. Bake them for about 10 minutes, until crispy.
3. Mix the potato flesh with the cheddar cheese, sour cream, buttermilk, butter and sliced scallions. Add salt and pepper to taste.
4. Remove the shells from the oven, and increase the temperature to 500 degrees. Divide the potato mixture into the empty shells. Bake for about 15 minutes, until nice and browned.
5. Let cool for about 10 minutes before serving. Sprinkle each potato with cooked bacon bits if you want. Serve with sour cream and salsa.
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