Mom’s twice baked potatoes✨
▪️4 Russet Potatoes▪️1/2 Cup Light Sour Cream▪️3 Tbsp Chives, diced▪️1/2 Cup Shredded Sharp Cheddar (plus more for topping)▪️1/2 Cup Milk▪️1+1/2 tsp Kosher Salt▪️1/2 tsp Fresh Ground Black Pepper▪️
🌱 Vegan modification: sub in plant based milk and cheese and leave out the sour cream
1️⃣ Preheat the oven to 400°F; place the potatoes on a baking sheet and bake for 1 hour – 1 hour 15 mins (until the potatoes are soft when you press on them); lower heat to 350°F
2️⃣ Once baked, cut off the top of the potatoes (save them) and scoop out the insides with a spoon; place in a bowl and add the sour cream, chives, sharp cheddar, milk, salt and pepper; mix together and taste and add more salt and pepper if needed
3️⃣ Stuff the potato mixture back into the potato skins (it should be heaping out) and sprinkle with some more cheddar cheese on top; place the potato tops on the baking sheet as well sprinkled with cheese
4️⃣ Place the potatoes back into the oven and cook for an additional 15 to 20 minutes until potatoes are warmed through and cheese is melted – enjoy!
⏲20 minute prep time + 1 hour 20 minute cook time