Oh my! Twice Baked Potatoes....yum yum! Years ago, there was a small local restaurant in the area called Cliff Hagan's. It had a fabulous salad bar and the best twice baked potatoes. Oh my, I can still remember those big fat potatoes stuffed with all sorts of good ingredients. Those potatoes are the inspiration for my own version of twice baked potatoes. I hope you enjoy these as much as I do.
Twice Baked Potatoes
4 large baking potatoes
2 - 3 cups of shredded cheddar cheese
1/2 stick real butter
4 Tbsp. milk
1 Tbsp. salt
1 Tbsp. ground pepper
1 tsp. Italian seasonings
1/4 cup sour cream
3 green onions, finely diced
Poke holes in potatoes with a knife and cover with clear plastic wrap. Place all 4 potatoes in the microwave and cook on high for about 6 to 8 minutes more or so. Check after 4 minutes by pushing down lightly on the tops to see if the potatoes have give. Once they feel soft to the touch, they are ready. Remove from microwave and take off plastic wrap (be careful it will be steamy).
Slice off a thin piece of the peeling from the top of the potato. Score the potato insides with a knife and remove by spoonful into a bowl (see below). You should have four peels with sparse bits of potato in them ready to stuff.
In a large bowl, place milk, sour cream, butter and seasonings. Add potato insides, green onions and let sit for just a minute so that the butter can start to melt from the potatoes. Using a mixer, beat these just as if you were making mashed potatoes. Add cheese and stir in. Scoop the potato mixture back into the skins, heaping them up over the top. Top with more cheese and place back into the microwave just long enough to melt the cheese. Sprinkle tops with the Italian Seasonings and serve.
You should have potatoes left over that you can use the next morning to make Potato Pancakes.
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