Twice-Baked Stuffed Potatoes
I love a regular baked potato with butter, sour cream and chives. This presentation, in which the potato is stuffed and reheated, is a nice change, very easy to do and makes a delicious side dish. However, you can add or top the potato with other ingredients, such as vegetables or cooked meats, and turn it into an entire meal. The recipe can be made in any amount, adding more or less of the ingredients as needed.
- 4 medium baking potatoes, scrubbed
- 3 tablespoons butter, preferably unsalted, room temperature
- 3 tablespoons sour cream (can use reduced fat)
- 4 tablespoons grated cheddar cheese, preferably extra sharp
- 2 tablespoons chopped fresh or freeze-dried chives
- Salt and pepper to taste
Preheat oven to 400° F. Cut a slit in the top of each potato. Bake until tender when pierced with a fork, about 1 hour. Remove from oven. Reduce oven temperature to 375°.
Remove part of the top of the potato by cutting an oval around the slit. (Hold the potato with a towel to protect your hand from the heat.) Using a small spoon, scoop out as much of the potato as you can without going through the peel and place in a medium bowl. Reserve the empty peels. Repeat with the other potatoes. Mash the potatoes with a potato masher or fork, adding the butter as you mash. Stir in the sour cream and 3 tablespoons of the cheese. Add the chives, salt and pepper and stir well. (You might need more butter and/or sour cream depending on the size and texture of the potatoes.) Taste for seasoning. Stuff the potato peels with the potato mixture. Top with a bit of butter and the remaining cheese. Place on a baking sheet and return to the oven. Bake until hot and slightly brown on top, about 20 minutes. If desired, garnish with more chives before serving.
Notes: If the potatoes are very large, they can be cut in half horizontally after the first baking, stuffed and reheated as indicated, serving one half per person.