Twice Baked Potatoes
Ingredients
- 4 large russet potatoes, scrubbed clean
- 2 tablespoons butter, melted
- 2 cups shredded sharp cheddar cheese, divided
- 4 green onions, white and green parts thinly chopped
- ½ cup sour cream
- ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees. Pierce each potato three or four times with a fork and place in the oven (or on a baking sheet). Bake for about an hour, until a fork can easily be inserted into the potato. Remove the potatoes from the oven. Let them cool for about 5-10 minutes.
- Carefully cut each potato in half lengthwise, so you get two “boat” shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn’t too fragile to hold the pumped up potato mixture.
- Mash the potato flesh with a potato masher or fork until mostly smooth. Stir in the melted butter, 1 cup cheese, green onions, sour cream, milk, salt and pepper. Mix well.
- Preheat the broiler and move an oven rack about 3-4 inches away from the broiler heating element.
- Scoop the potato filling into the shells, mounding each potato shell full of the good stuff. Sprinkle the potatoes with the remaining 1 cup cheese and broil the potatoes until the cheese is golden and bubbly, about 5 minutes.