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Twice-Baked Potatoes with Herbs




Source of Recipe


Cooking Pleasures, Oct/Nov 2003






Recipe Introduction


For potato lovers, this dish delivers the best of both worlds- buttery mashed poatoes and crunchy potato skins. To save time, the potatoes can be baked, mashed and stuffed back into the shells a day ahead.





List of Ingredients



• 2 medium baking potatoes
  
• 1/4 cup half-and-half or whole milk
  
• 1 T unsalted butter, softened
  
• 1 T chopped fresh parsley
  
• 1 T chopped fresh chives or green onions
  
• 1/4 tsp salt
  
• 1/4 tsp freshly ground pepper
  
• 3 T shredded sharp cheddar cheese
  






Instructions



1. Heat oven to 350. Prick potatoes in several places with fork; place on oven rack. Bake 1 hour or until tnder. Remove from oven; let stand 20 minutes or until cool enough to handle. Cut a thin lengthwise slice off tops of potatoes; scoop out insides. Place in medium bowl, leaving potato skins and 1/4 inch of flesh as shells.
   
2. Add half-and-half and butter; mash until nearly smooth (small lumps are fine). Stir in parsley, chives, salt and pepper. Spoon potato mixture evenly into skins. (Potatoes can be made to this point up to 1 day ahead. Cover and refrigerate. Baking time may need to be increased by about 10 minutes.) Sprinkle with cheese. Place potatoes in baking dish.
   
3. Bake 15 to 20 minutes or until cheese is melted and potatoes are hot.
   






Final Comments


2 servings