Twice-Baked Potatoes

Twice-baked potatoes. Photo by Keri White

These retro sides are simply delicious. They require a couple of steps, but are not difficult and are well worth the effort.

This dish need not be sidelined; twice-baked potatoes are weighty enough to warrant star billing. Make extra, as they reheat easily in the microwave for a yummy lunch.

A note on the potatoes: I prefer russets for several reasons. They have thicker skins, which hold the filling better; they are larger and ideally shaped for this preparation; and the flesh marries well with the other ingredients (it does not have a particularly strong flavor). These can be made ahead and reheated before serving.

Serves 4 generously

4 large baking potatoes
¼ stick butter
¼ cup cream cheese
¼ cup milk
Salt and pepper to taste (be generous)
¼ cup grated cheddar cheese
1 scallion, white and green parts

Heat your oven to 400 degrees F.

Rinse, scrub and prick the potatoes. Bake them for about 1 hour until the skin is crisp and they are soft throughout when poked with a sharp knife.

Remove the potatoes from the oven, and cut them in half horizontally. Place the empty skins in a baking dish, and mash the potato with butter, cream cheese, milk, salt and pepper. Spoon this mixture back into the potato skins. Top it with cheddar cheese and snipped scallions.

Return the dish to the oven briefly to ensure that the filling is reheated, and serve.


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