If I could only eat one thing for the rest of my life it might be a twice baked potato! These are simple, classic, delicious.
Ingredients
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4 russet potatoes
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2 cups shredded cheddar cheese
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1 cup sour cream
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4 tablespoons butter, softened
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1 tablespoon chives
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1 tablespoon Garlic Extra Virgin Olive Oil
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2 teaspoons salt
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1 teaspoon pepper
Instructions
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Heat oven to 400 degrees
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Clean the potatoes and poke all over with a fork. Coat the potatoes with olive oil and a pinch of salt and pepper. Place on a baking sheet and bake for 1 hour until fork tender. Let the potatoes cool for a few minutes.
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Cut a small layer of potato from the top lengthwise. Using a spoon carefully spoon the inside of the potato into a large bowl leaving the shell of the potato (about 1/4 inch thick).
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Add the butter, sour cream and 1 cup of cheese to the bowl with the potatoes. Use a fork or masher to mix well. Season with salt and pepper. Spoon the filling into the potato shells and top with remaining cheddar cheese.
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Bake for 15 minutes then top with the chives and enjoy!
Takes 1 hour 20 minutes
Serves 4
