Twice Baked Potatoes

The perfect side dish. They are easy to make and always a crowd please. Everyone one loves these cheesy, delicious spuds.

Shopping List

1 Russet, Baker Potato per adult or 1 per two kids

Sour Cream

Butter

Shredded Medium Cheddar Cheese

Sliced Medium Cheddar Cheese

Garlic Powder

Salt

Pepper

Seasoning Salt

Milk

Optional Bacon and Chives

Wash and dry potatoes. Make sure to poke with a fork to release pressure as they cook. Bake 4 potatoes in the microwave. Potatoes can also be cooked in the oven. To bake in oven coat with vegetable oil and bake in a 350 degree oven for 1 hour. When baked remove from oven. Cool so you can handle.

Cut an opening on the top of the potatoe, removing the top of the potato. Separate the potato from the skin into a bowl. Using a spoon hollow out the potato leaving enough on the inside to maintain the shape of the original potato.

After the potatoes are all hollow place them aside on a foiled baking sheet. Take the bowl of potatoes and add 2 Tablespoons Butter, 1 cup Sour Cream,1/2 cup milk, 1Teaspoon Garlic Powder, 1/2 Salt, 1/4 Teaspoon Course Ground Pepper, and 1Teaspoon Seasoning Salt. Use a potato masher or blender to mash until smooth. Add additional milk if needed.

Add 1 cup Shredded Cheddar Cheese and stir. Spoon the mashed potatoes back into the hollowed potatoes. Cover with 1 1/2 Slices of Cheddar Cheese.

Place in a preheated oven at 350 degrees for 15-20 minutes. When cheese on top is melted. Serve hot.

Pairs great with steak and asparagus.