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Twice-Baked Potatoes II

Source of Recipe

From "Meatloaf" by Maryana Vollstedt


Recipe Introduction

"Time to reintroduce this old standby, which has been a favorite among all ages for years. The potatoes can be baked and prepared ahead, and then baked the second time before serving. (If refrigerated, bring to room temperature before baking.) These delicious potatoes make a good accompaniment to serve with any meatloaf."

List of Ingredients

â—¦ 4 large russet potatoes (about 2 ½ pounds) unpeeled, scrubbed, dried, and rubbed with vegetable oil
â—¦ ¼ cup sour cream
â—¦ ¼ cup whole milk
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon freshly ground pepper
â—¦ 1 cup shredded cheddar cheese
â—¦ 4 green onions, including some tender green tops, chopped (optional)


Recipe

Preheat the oven to 350° F. Prick the potatoes with a fork or the tip of a sharp knife several times. Bake until tender, about 1 hour.

Remove from the oven and let cool slightly, then cut each potato in half lengthwise and scoop the pulp into a bowl, leaving the shell intact. With an electric mixer or a potato masher, beat or mash the pulp. Add the sour cream, milk, salt, and pepper and beat until fluffy. Stir in the cheese and green onions, if using.

Spoon the potato mixture back into the shells. Place on a baking sheet and bake until heated through and lightly browned, 20 to 25 minutes.

Serves 4