Twice Baked Potatoes
Serves: 2
Prep time: roughly 30 minutes
Bake time: 1 hour & 1/2
2 large russet potatoes
1/2 cup sour cream
1 tablespoon butter
1/4 teaspoon garlic salt
1/8 teaspoon pepper
3/4 cup shredded cheddar cheese
2 tablespoons milk
Preheat oven to 425 degrees.
Scrub potatoes thoroughly. Prick potatoes with fork, wrap in foil, and place in oven. Bake in 425 degree oven for 50-60 minutes or until you can stick a knife through potato easily. Take out of oven and unwrap foil; let cool for 10 minutes.
Cut lengthwise slice off top of each potato and scoop out pulp, as shown below, being careful to not tear potato skin. Put pulp in medium bowl.
Prep time: roughly 30 minutes
Bake time: 1 hour & 1/2
2 large russet potatoes
1/2 cup sour cream
1 tablespoon butter
1/4 teaspoon garlic salt
1/8 teaspoon pepper
3/4 cup shredded cheddar cheese
2 tablespoons milk
Preheat oven to 425 degrees.
Scrub potatoes thoroughly. Prick potatoes with fork, wrap in foil, and place in oven. Bake in 425 degree oven for 50-60 minutes or until you can stick a knife through potato easily. Take out of oven and unwrap foil; let cool for 10 minutes.
Cut lengthwise slice off top of each potato and scoop out pulp, as shown below, being careful to not tear potato skin. Put pulp in medium bowl.
Mash potato pulp with potato masher or kitchen aid on low speed, adding sour cream, garlic salt, pepper, butter, & milk. Mix until smooth, then add cheese. Scoop back into potato skins and put in greased baking dish. Put back in oven for 25-30 minutes. Sprinkle remaining cheese on top and let bake 5 minutes more or until cheese is melted.
