Twice Baked Potatoes
Take your baked potato one more step to create a delish side dish. Mix in all your favorite toppings. The best part is these can be made in advance. They also freeze well. Buy your spuds on sale and meal prep a dozen or so. Makes it easier to serve, simply reheat on a weeknight.
Ingredients
- 3 Russet Potatoes
- 2 Tablespoons Butter
- 2 Tablespoons Sea Salt
- 4 Teaspoons Sour Cream
- 1 Tablespoons Parmesan Cheese
- 2 Sprigs of Fresh Scallions
- 1 Tablespoons Olive Oil
- Salt and Pepper to Taste
Instructions
- Rinse the potatoes under water and pat dry.
- Put the potatoes on sheet pan and rub with olive oil and sprinkle sea salt.
- Cook in the oven at 400 degrees F for 50 minutes.
- Let cool for 15 minutes and cut potatoes in half (lengthwise).
- With a spoon scoop out the potato, leave a ¼ inch on the potato.
- Take your potato innards and put them in a mixing bowl, add a pinch of salt and pepper.
- Add the butter and mix using a hand mixer or stand mixer, mix for 1 minute.
- Add sour cream, parmesan cheese, mix for another 1-2 minutes.
- Make sure the potatoes are lump free and they taste good.
- Add the scallion (green onion) and fold into the potatoes.
- Spoon the filling into the potato, if you want to add a fancy look use a star tip and pastry bag and pipe on potatoes.
- Sprinkle with paprika and bake in 400 degrees F oven for 15-17 minutes until the top is a nice golden brown.
Tried this recipe?Let us know how it was!