Twice Baked Potatoes

I have always loved twice baked potatoes! I've used these ingredients to make twice baked potatoes in the past, but usually end up changing the amounts around a little bit to get the right consistency. Sometimes I add buttermilk or heavy cream if I have it. I have also used the same ingredients (doubled) to make a casserole. You can always add a little extra flavor by adding seasoning or an herb (like dill or rosemary) and a different cheese (like Parmesan). If you use small potatoes and half them, they could make great appetizers!

Twice Baked Potatoes
Ingredients:
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper

Directions:
Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling.

Set the potatoes on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

Note 6/27 - I made this as a casserole last week. The flavors were great, but I had forgotten that the potatoes can be really difficult to mash. You may want to consider using a food processor if you want really smooth potatoes!