Twice-Baked Potatoes I
Total Time
90 minutes
Servings
5 or 6 persons
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
Preheat oven to 400°F (200°C).
Rub potato skins with vegetable oil to ensure crispness.
Bake potatoes for 1 hour until done.
1 hour
Carefully remove potatoes from oven and cool for 10 minutes.
10 minutes
Cut potatoes in half lengthwise and scoop out pulp with a small spoon, leaving only a potato shell.
Mash potato pulp with a fork until smooth.
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.
Spoon (or pipe) the mixture into the empty potato shells.
If desired, top the potatoes with bell pepper, onions, and/or bacon.
Increase oven setting to broil.
Broil potatoes 10 or 15 minutes until spotty brown and crisp.
15 minutes