Twice Baked Potatoes
source: recipe presentation and
photograph created by www.finedinings.com
cut potatoes crosswise... re-fill and bake again
serves 2
1 large
baking
potatoes for 2 servings
1/4 cup cheddar cheese, finely grated
1/4 cup sour cream
1 tablespoon butter, softened
2 tablespoons heavy cream
Salt and pepper, to taste
Scrub potatoe, prick with a
sharp knife, brush with oil and bake at 425° for 1 hour or until tender. Remove from oven; cut a
very thin slice from both end
of potato so they will sit square on a plate;
cut in half crosswise, scoop out pulp
into a small bowl leaving a 1/4-inch shell to make a cup. Mix the pulp
with cheddar cheese, sour cream, butter, heavy cream, salt and pepper.
Mash ingredients until almost smooth. Fill potato cups using a spoon or pastry bag fitted with a star tip.
Place potatoes upright on a baking sheet, brush skins with oil again and bake
twice at 425° for 15 minutes and serve.
Garnish with thyme or parsley and serve with a meat
course
for another delicious recipe like this one try
Smoked Bacon Cheddar Twice-Baked Potato
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