Twice Baked Potatoes: Do you look for something new to cook or bake on Fridays, prepping for the weekend and a chance to try something new? Me too. So I’m going to try and share a recipe on Fridays – something that you can make easily, something new to try, something for guests coming over or something just for the family. Let’s start with an old family favourite of ours: Twice Baked Potatoes.
A simple baked potato is delicious enough topped with sour cream or butter. But taking that simple potato and mixing the insides with cheese, sour cream and some chives makes it special enough to serve at a dinner party or take a simple BBQ pork chop to the next level.
Last night, my husband returned home from a business trip and I wanted to treat him to a little weeknight date night supper. I took a couple of steaks, some mushrooms, a salad and these delicious Twice Baked Potatoes to make it a bit more special.
And the great thing about this simple recipe is that you can make it ahead and do the “second baking” just before you make the rest of your dinner. Plus you can switch it up! Your family love bacon bits on their bakers? Add them! You don’t like sour cream? No problem, just omit it and add more butter. So long as your filling is full of flavour and is light and fluffy, these Twice Baked Potatoes will quickly become one of your family favourites!
- 4 baking potatoes
- 1 TSP olive oil
- 4 TBS butter
- 4 TBS sour cream
- 1 cup shredded cheese (cheddar, swiss, parmesan, your choice)
- salt and pepper to taste
- 1 TBS chopped chives
- 3 -4 TBS milk
- Preheat oven to 400F
- Wash and dry potatoes. Prick skin with a fork. Brush each potato with a bit of olive oil to help crisp the skin. Place on a baking tray. Bake for 40-45 minutes or until tender. Cool till room temperature.
- Slice the potato lengthwise about 1/3 of the way down from the top. Scoop out filling, leaving about 1/4″ wall around the inside. In a bowl, mash the filling with a fork. Add butter, sour cream, half of the sour cream, salt and pepper and half the chives. Mix well. Add enough milk to make the filling light and fluffy. Spoon filling into the potatoes.
- Place filled potatoes onto a baking sheet. Top each one with the remaining cheese. Bake at 350F for about 20 minutes until heated through and cheese has melted.
- Sprinkle with remaining chives and serve immediately.