Despite my crazy love for potatoes, I have somehow never cooked twice-baked potatoes at home! I changed that today. Didn’t do anything fancy, just made some straight up, twice-baked taters. And they were incredible. The recipe is way easier than I would have expected!
4 large potatoes
1/2 cup sour cream
1/2 cup milk or soymilk
1/4 cup shredded cheddar cheese
1 clove garlic, minced
2 tbs butter
1 tsp paprika
sea salt, to taste
black pepper, to taste
Start by baking your potatoes the usual way. After washing and scrubbing each potato, pierce each with a fork several times and rub skin with olive oil. Bake on lightly greased baking sheet at 400 degrees for 1 hour 15 minutes in the oven OR place in microwave for 10-15 minutes, or until tender. I did mine in the microwave since I was so hungry, but the skin will get crispier in the oven.
Once potatoes are baked, slice the top off each potato. Scoop out the insides with a spoon and place in medium mixing bowl. Add sour cream, milk, garlic, and butter. Mash with a fork or potato masher, or blend with an electric mixer. Once it is well blended, add the shredded cheese, setting some aside to top each potato. Spoon the mixture back into the potato skins. Top each with remaining shredded cheese and sprinkle some paprika on top.
Bake on lightly greased baking sheet for 10-15 minutes at 350 degrees, or until cheese on top is melted and potato is heated throughout. Enjoy!