Recipe: Twice Baked Potatoes

Last night while I was scrubbing potatoes {regular baked potatoes were on the menu}, I tossed a few extra in the oven. It’s been a while since we’ve had twice baked potatoes, so I decided to whip up a few for the Handsome Husband’s lunches this week.  Not only are twice baked potatoes easy to make, but they are inexpensive and filling as well.

Here is my simple recipe.  Next time I think I’ll add a little bacon.


3 large Russet Potatoes, washed
3 tablespoons Unsalted Butter
1/3 cup Sour Cream
1 small hand full Fresh Chive, chopped
1/3 cup Sharp Cheddar, shredded
Salt & Pepper to taste


Preheat the oven to 375 degrees.

Pierce the potatoes with a fork and place the directly on the oven rack, in the center of the oven. Bake for one hour. Remove potatoes from the oven.

Cut the potatoes lengthwise, opening down the center of each potato.  Scoop the insides into a large bowl, keeping about 1/4-inch shell of potato next to the skin.

Combine the potato filling, sour cream, chives, butter, cheese and salt & pepper together in a bowl.  Spoon the filling back into the potato shells {or use a piping bag}

Set the stuffed potato skins on a lined baking sheet {I use silpats}, and bake about 25 minutes or until thoroughly heated. Dig in!

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  1. says

    Ah, just you wait till those twice-bakers both you and I fancy are a variety straight out of your own garden. Oh, potatoespotatoespotatoes. I LOVE potatoes. Don’t the store kind that come in those big brown bags harbor mysterious shadowy spots sometimes? You will LOVE knowing that what you’re eating was dug from your own pure, rich dirt.

    Okay, enough of a sermon.

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