Twice Baked Potatoes

  • Large russet potatoes (or any other larger potato with a thick skin)
  • Sour Cream
  • Milk
  • Butter
  • Chives or green onions, finely chopped
  • Shredded cheddar cheese
  • Salt & Pepper
  • Paprika (optional)


  1. Thoroughly clean the outside of the potatoes.
  2. In the oven (or microwave), bake the potatoes until soft in the middle (35-45 minutes, depending on size, or 5-8 minutes in the microwave).
  3. Let cool until the potatoes are cool enough to handle with your hands. Cut each potato in half and scoop out the inside into a medium sized bowl, trying not to tear the skin. Place skins aside. Repeat for all the potatoes.
  4. In the bowl with the potato insides, add other ingredients (sour cream, milk, cheese, chives and salt and pepper) to taste. Mix thoroughly.
  5. Fill each potato skin with the potato mixture that you just made. If they are heaping out a little, it's ok. Sprinkle with paprika and place in a large glass pan.
  6. Bake at 350 degrees for 15-30 minutes, or until the cheese is melted and the tops are slightly crispy.

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