Wednesday, October 3, 2012

Twice Baked Potatoes

Ryan and I have been in a bit of a cooking rut- not that we haven't been cooking, but we haven't really been making anything new. So, in an attempt to spark the fire, I went searching for ideas. And twice baked potatoes got us up, out to the store, and cooking, lickety split. I mean, duuuuuuude.

1 medium russet or idaho per person (or halve for a daintier portion or if a side)
olive oil
irish cheddar
1/2 cup milk
1/2 cup sour cream
1/2 stick- 3/4 stick butter (Look, I eat mashed potatoes maybe 4 times a year. I'm doing it right.)
1 tbsp cream (optional)
salt and pepper
(bacon, if you like that sort of thing... or fakin'.. if you prefer....)

1. Clean the potatoes, stab all over with a fork, and rub olive oil on with your hands. Place on a baking sheet and bake at 400 degrees for about an hour, or until tender.

2. Allow to cool. Cut the top third off, and scoop out the inner flesh.

3. Mix into a bowl with the milk, sour cream, butter, cheese, and chives. Mash, or blend with a hand blender if desired.

4. Pour mixture back into potatoes and top with an additional flourish of cheese, chive, and salt and pepper.

5. Bake an additional 15- 20 minutes.

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