Monday, April 15, 2013

Sour Cream & Cheese Twice Baked Potatoes

I had a birthday dinner in a blizzard.  Usually it's nice by this time of year but I've learned how to make a steak using the frying pan/oven method successfully so it wasn't all bad.  I decided to make twice baked potatoes which I haven't made in awhile and change it up a little bit just using sour cream instead of milk and adding cheese.

Sour Cream & Cheese twice Baked Potatoes

2 russet potatoes
1 tbsp butter
2 tbsp sour cream
1/2 cup cheddar cheese, shredded
salt and pepper to taste

Wash potatoes.  Poke holes into skin with a fork and bake for an hour at 325°.  Remove from oven and let cool for 10 minutes.  Cut the upper third of the potato off and scoop our the middle and put into a bowl.  

With a fork, stir in the butter and sour cream.  Add in seasonings and then the cheese.  Spoon mixture back into the shells and bake for an additional 20 minutes.

You may also add in bacon bits, green onions, chives or any of your favorite herbs and toppings.