2/25/2012 Basket - Twice Baked Potatoes

Twice Baked Potatoes
Uses from this basket: Potatoes
Other produce: Green onion

• 6 potatoes, scrubbed and dried
• 3-4 T butter
• 1/2 cup sour cream
• 1 green onion, finely chopped
• ground nutmeg
• kosher salt
• black pepper
• 1 cup shredded cheddar cheese

Preheat oven to 400 degrees. Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees.

Hold the potato with an oven mitt or towel and trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Make sure to leave enough potato in the skin so the shells stay together. Mash the potato lightly with a fork, along with 2-3 T butter and the sour cream. Stir in about half the cheese, the scallion, nutmeg, salt, and pepper, adjusting seasonings to taste. Season the potato shell with salt and pepper, then refill with potato mixture. Top with the remaining cheese.

Melt 1 T butter and brush the reserved tops with it, then season with salt and pepper.

Set the potatoes and lids on a baking sheet and bake until heated through, about 20 minutes. Serve immediately.


We had these with the Pear & Blue Cheese Salad posted here. The salad dressing there is really delicious on the potatoes as well!