Easy Twice Baked Potatoes |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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These are easy to cook and assemble and can be frozen to be used as needed. I use large potatoes, so 1/2 stuffed potato shell is one serving. Ingredients:
2 large baking potatoes |
1/2 cup sour cream |
1/4 cup milk |
4 tablespoons butter |
1/2 teaspoon refrigerated minced garlic |
1/4 teaspoon salt |
1/8-1/4 teaspoon pepper |
3/4 cup grated cheese, divided |
2 green onions (to garnish) |
paprika (to garnish) |
Directions:
1. Bake potatoes in a 375 degree oven 1 to 1 1/2 hours until done.
2. When potatoes are done let them cool 10-15 minutes.
3. Then slice them in half lengthwise.
4. Using a spoon carefully scoop out the potato, leaving a little on skin so they don't break. Save the skins.
5. In a large bowl mix all the ingredients except 1/4 cup cheese, green onion and paprika with a hand mixer until well blended and creamy. If not creamy enough add a bit more milk.
6. Taste and adjust seasonings if necessary.
7. Spoon potato mixture evenly into shells.
8. Top with remaining 1/4 cup of cheese and green onions.
9. Sprinkle lightly with paprika.
10. Return to oven until hot and cheese is melted, about 15-20 minutes.
11. Or you can wrap in saran wrap and put in a freezer ziplock bag and freeze for use at another time.
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