Twice-Baked Potatoes SERVES 8 | PREP 30 minutes | COOK 1 hour
Ingredients
Directions
4 baking potatoes
Pierce each potato with a fork or knife. Bake at 400 degrees for 45 minutes or until tender. Let cool until easily handled.
4 tablespoons butter 1 cup sour cream ½ cup whole milk
Cut warm potatoes in halves lengthwise. Scoop out potatoes, leaving skins intact.
¾ teaspoon salt ½ teaspoon pepper
Mix potatoes with butter, sour cream, milk, salt, pepper, half the cheese, and half the chives. Pile the mixture back into the potato skins. Refrigerate.
1 cup Cheddar cheese, shredded and divided ½ cup chives, divided ½ cup bacon, crisply cooked and chopped (optional)
Before serving, reheat the potatoes at 400 degrees until hot (10 to 20 minutes depending on if they are cold or not). Top with remaining cheese, chives, and (optional) chopped bacon. Heat an additional 5 minutes.
Notes These can be made ahead of time and kept refrigerated. If refrigerated, increase the reheating time before serving.
Southern Classics
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