Monday, August 2, 2010

For a Crowd: Twice Baked Potatoes

I love potatoes, especially when they are twice baked and stuffed with sour cream, cheese and butter! I made my favorite little side dish to share at a cook out this weekend. The process was a little time consuming, but in the end it was well worth it. They came out with a crispy skin on the bottom and gooey cheesy goodness on the inside and were the perfect “finger food” for the buffet line.
Happy Monday!

Twice Baked Potatoes
5lb Red Potatoes
1 C Sour Cream
1 Stick Unsalted Butter
8oz Colby Jack Cheese
½ C Grated Parmesan Cheese
¼ C Chopped Chives
¼ C Half and Half
Olive Oil, and Salt and Pepper

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil, place potatoes on it and generously drizzle them with olive oil and salt and pepper. Roast the potatoes for 45 minutes.

Once roasted remove potatoes from the oven to cool on a wire rack until you can comfortably handle them. For me this was about 30 minutes. Cut each potato in half and carefully scoop out the inside placing the potato guts into a large bowl and the skins back on the cookie sheet (I used a melon baller and it worked really well). Add the sour cream, butter, cheeses, chives, half and half, and a generous amount of salt and pepper to the potato guts and mix with a hand mixer on medium high speed until smooth. (You could do this by hand, but it is much easier with a mixer). Taste for seasoning and adjust as necessary.  Using a table spoon place the potato mixture back into the potato skins and bake at 350 for 35 minutes. Let cool a few minutes before serving as the cheesy filling is very hot!

Before the "Second Bake"

Finished Product

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