Twice-Baked Potatoes I

90 min · serves 5

Ingredients

• 4 medium russet potatoes
• Vegetable oil to rub on potato skins
• 2 tablespoons butter
• ½ cup milk (or less)
• ½ cup sour cream
• 4 ounces shredded cheddar cheese
• ½ teaspoon salt
• A pinch of ground black pepper
• 1 bell pepper (optional), chopped
• Green onions (optional), chopped
• Bacon (optional), chopped

Steps

1. Preheat oven to 400°F (200°C).
2. Rub potato skins with vegetable oil to ensure crispness.
3. Bake potatoes for 1 hour until done.
4. Carefully remove potatoes from oven and cool for 10 minutes.
5. Cut potatoes in half lengthwise and scoop out pulp with a small spoon, leaving only a potato shell.
6. Mash potato pulp with a fork until smooth.
7. Add remaining ingredients until well combined. It is better if the mixture is a bit stiff, rather than entirely wet. Adjust the amount of milk accordingly.
8. Spoon (or pipe) the mixture into the empty potato shells.
9. If desired, top the potatoes with bell pepper, onions, and/or bacon.
10. Increase oven setting to broil.
11. Broil potatoes 10 or 15 minutes until spotty brown and crisp.

More recipes with potatoes, butter, milk, sour cream or cheddar cheese

Adapted from “Twice-Baked Potatoes I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.