All I have to say is YUMMY!!!!! who, I ask you, does not like a twice baked potato? My family LOVES when I take the time to make them; and depending on how much you dress these babies up, you may not even notice the other players on your plate.
4 medium Idaho Baking Potatoes
1 stick of butter (melted)
1/2 cup cour cream
1/2 to 3/4 cup whipping cream (warmed)
1 Tbsp. of fresh chopped Italian Parsley
1 Tbsp. of fresh chives
1/4 tsp. of fresh rosemary
1/2 cup Shredded Cheddar Cheese (plus 1/2 cup for sprinkling on top of the potatoes)
Wash and dry your potatoes and prick well with fork. Bake them on a foil lined pan at 375' for about 1 1/2 hours. Test with a sharp knife, for doneness. Let the potatoes cool a bit and then cut each one lengthwise. Scoop out potato meat leaving a bit behind to hold the skin together. In a mixing bowl combine very warm potatoes with warmed butter and milk. Add in sour cream and the remaining ingredients. You can whip until smooth or leave a little chunky, its your thang, do what you want to do.
Scoop potato mixture back into shells and top with cheddar cheese. You can now refrigerate until baking time or bake right away if you choose. Bake potatoes at 375 for about 30 minutes or until bubbly if using right away, or remove potatoes from fridge and let come to almost room temp and bake as directed. This recipe will serve 8.
Now... with all that said, its really up to you just how much of each ingredient you want or need in your potatoes. This is a guide...if you like more sour cream, add it. If you would like to top these with some cooked crumbled bacon in addition to the cheese, add it. If you don't want to use a full fat milk, use a lesser fat milk. As with most receipes I make, I change things up where I can. Do not be afraid of doing your own thing its how we learn what does and doesn't work.
“Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Shenandoah Growers Organic Fresh Herbs.”
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