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Twice-Baked Potatoes Recipe

   
 

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     Twice-Baked Potatoes

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
4 medium russet baking potatoes
2 tablespoons olive oil
Coarse Kosher salt
2 tablespoons (1/4 stick) butter, softened
1/2 cup sour cream
2-3 tablespoons buttermilk
1/2 cup thinly sliced scallions
1 cup freshly grated cheddar
Freshly ground black pepper
 
1/4 cup (1 ounce) freshly grated Parmesan Cheese
Paprika, for garnish

Instructions
Position rack on lower 3rd of oven, preheat 425 degrees. Rub potatoes w/olive oil and sprinkle w/Kosher salt. Place on baking sheet and bake 45-55 minutes. Let Cool.
Reduce oven temp to 375 degrees. Lay a potato down flat and slice off the top 1/2 inch. Using a small spoon, carefully scoop out the flesh from inside the potato and transfer it to a bowl, leave 1/4 inch shell of potato skin. Repeat.
Add butter, sour cream, buttermilk, scallions and cheddar cheese to bowl w/potato. Using potato masher, mash and combine filling ingredients until smooth. Season w/salt and pepper to taste.
Spoon filling into potato shells, mound it up. Place stuffed potatoes on baking sheet and sprinkle 1 tbsp parmesan cheese on each potato. Sprinkle with paprika. Bake 15-20 minutes.
Serving Suggestions
Potatoes can be prepared, covered and refrigerated for 2 days before final cooking of 15-20 minutes. Use tops to make potato skins as an appetizer.


Originally Submitted
5/27/2011





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