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TWICE BAKED POTATOES

Active Time : 25 minutes
Total Time : 1 3/4 hours
Serves : 4 servings
INGREDIENTS
  • 4 medium russet baking potatoes
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 tablespoons butter softened
  • 1 cup shredded mild Cheddar cheese
  • 1 tablespoon chopped fresh chives
  • - sea salt & cracked black pepper
DIRECTIONS

Scrub potatoes to remove any dirt; dry with clean paper towels. Pierce with fork in several spots. Lightly spray with no-stick cooking spray.

Place directly on oven rack in a preheated 350°F oven. Bake for 1 hour or until fork can easily be inserted into center of potatoes. Remove from oven; let cool.

Carefully cut ¼-inch off the top of the potatoes. Scoop out most of the potato into a bowl leaving about ¼-inch shell.

Add sour cream, milk, butter, ½ cup cheese and chives to bowl. Mash potatoes to desired consistency. Salt and pepper to taste. Refill shells with potato mixture, mounding slightly. Top with remaining cheese.

Place potatoes in a 13x9-inch baking dish that has been sprayed with cooking spray; continue baking 20 minutes.