TWICE-BAKED POTATOES
Steps:
- Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil. Roast on a sheet tray until tender, 50 minutes to 1 hour.
- While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper. To the bowl with the potatoes, add the sour cream, half-and-half and butter. Use an electric hand mixer or potato masher and mix until almost smooth. Season with salt and pepper to taste. Stir in 1 cup of the cheese, the jalapenos and scallions. Mound into the potato shells. Sprinkle the tops with the remaining 1/2 cup cheese. Place on a baking sheet and bake until heated through and the cheese is browned and bubbly, about 20 minutes. Sprinkle with paprika and serve.
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Njoku Blessings Stella maris
[email protected]Not a fan. The potatoes were bland and the filling was too runny.
Kim Matthew
[email protected]These potatoes were a delicious and easy side dish. I will definitely be making them again.
Tshidi Mehlape
[email protected]The potatoes were a little dry, but the flavor was good.
Eugene Obiero
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. I love that it's so versatile - you can add different toppings to suit your taste.
tumelo seduke
[email protected]These twice-baked potatoes were a hit at my dinner party. They were creamy, cheesy, and full of flavor.
Soyon Ahemed
[email protected]Absolutely amazing! I followed the recipe to the letter and the potatoes turned out perfectly. My family loved them and asked for seconds.