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Sour Cream & Cheddar Cheese Twice-Baked Potatoes

Source of Recipe


Faith Heinauer






List of Ingredients



• 4 large baking potatoes, baked*
  
• 1/2 cup sour cream
  
• 1/2 cup milk
  
• 3 Tbsp butter
  
• 1 tsp salt and pepper to taste
  
• 1 Tbsp chives
  
• 1 cup grated sharp Cheddar cheese
  






Instructions



1. Preheat oven to 350 degrees (F).
   
   
2. Cut the potatoes in half and scoop out potato pulp while still hot. (Use a towel to hold the potato and scoop out pulp with a small, stainless steel spoon. Be careful not to tear the skin.)
   
   
3. In a medium bowl, add the potato pulp, sour cream, milk, butter, salt and pepper. With a mixer, whip until light and fluffy. Stir in the chives and Cheddar cheese. Evenly spoon the potato filling into the potato skins. Bake for 30 minutes.
   
   * To bake the potatoes: Pierce the potatoes with a fork and place them in a 425-degree preheated oven until potatoes are tender, about 60 minutes.