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Bob Bogey Twice-Baked Potatoes




Source of Recipe


Internet


List of Ingredients




6 large baking potatoes (10 to 11 ounces each)
olive oil
sea salt
1/4 cup butter, softened
1/4 cup sour cream
1/2 cup milk, warmed
sea salt, to taste
white pepper, to taste
2 ounces (about 1 cup) white cheddar cheese, shredded
1/4 cup chopped chives



Recipe



Wash the potatoes, scrub and pat dry with paper towels. Rub a small amount of olive oil on the potato skins and sprinkle with sea salt. Place the potatoes on a foil-lined baking sheet and bake in a 400 degree oven for 1 hour to 1 hour and 15 minutes, until the potatoes are soft when pierced with a wooden skewer. Remove the potatoes from the oven and cool for 10 minutes. (Do not allow potatoes to cool for longer than 10 minutes, or they will be difficult to mash.)

While the potatoes are cooling, prepare the remaining ingredients.

Using paper towels to protect your hands from the hot potatoes, slice each in half lengthwise on the curved sides so that the shells will sit flat when filled. Leaving about 1/8-inch thickness of flesh in each shell, carefully scoop out the flesh and place it in a large bowl. Place 11 shells back on the foil-lined baking sheet and bake in a 400 degree oven for 10 minutes to crisp them. (Discard one shell so there will be more filling for the remaining eleven shells.)

Mash the potato flesh with a hand-masher or a fork. Stir in the butter and sour cream. Add only as much milk as needed to make the potato mixture fairly smooth and light. Add the salt and white pepper to taste. Stir in the cheese and chives. Spoon the potato mixture into the potato shells.
If serving immediately, place the twice-baked potatoes on the foil-lined baking sheet and place about 5 to 6 inches under the oven-broiler. Broil until lightly browned and crisp on top, 4 to 6 minutes. Makes 11 servings.

Option: If the potatoes are prepared ahead of time, cover and refrigerate. Bake in a 400 degree oven on a baking sheet or in a shallow baking dish for 30 minutes, or until heated throughout. Place the potatoes about 5 to 6 inches under the oven-broiler. Broil until lightly browned and crisp on top, 4 to 6 minutes.