How To Make Twice-Baked Potatoes

One medium-sized, white potato provides a healthy dose of fiber, Vitamin C, potassium, and Vitamin B6. There are numerous ways to serve baked potatoes, loading them with butter, cheese, bacon bits, and sour cream, including topping a potato with steamed vegetables or chili. But by going that extra mile, twice-baked potatoes can be served as the perfect side to a grilled steak, pan-fried fish, or roast chicken.  This is a simple recipe that will have your whole family smiling.  To learn other delicious recipes, I recommend you take a look at the World's Finest Quick and Easy Recipes cookbook.

Now that your mouth is watering, here goes . . .

You will need:

1. Cookie sheet
2. Medium bowl
3. Large bowl
4. Casserole dish

Ingredients:

1. 6 medium-sized white potatoes
2. Olive oil
3. Sea salt
4. Cheddar cheese, shredded
5. Sour cream
6. Butter
7. Spices; garlic powder, cumin, paprika, salt and black pepper

Begin:

1. Under cool water, gently scrub each potato, making sure it is thoroughly cleaned.
2. Pat dry each potato.
3. Coat each potato with olive oil and place on cookie sheet.
4. Sprinkle with sea salt and fresh ground pepper.
5. Bake at 350 degrees for about 1 ½ hours. To check for doneness, gently squeeze the potato (using potholders, of course). If it feels soft to the touch, it is done.
6. Take out of the oven and cool for about an hour. This will make it easier to scoop out the inside without burning your fingers.

While potatoes are cooling:

1. In the large bowl, mix 2 cups shredded cheddar cheese, 1 cup of sour cream, and 2 T melted butter.
2. Add 1-2 t garlic powder, 1-2 t cumin, salt and pepper to taste.
3. Gently fold in spices. Set aside.

Assemble twice-baked potatoes:

1. Lengthwise, slice off top 1/3 of the baked potato.
2. With a spoon, scoop inside of potato out of “cap” and place in medium bowl. Discard skin.
3. Gently scoop out the inside of the bottom part of potato and add to medium bowl. A “bowl” is created once it has been scooped out. Be sure to leave about 1/4” lining so the bowl is strong enough to hold mixture.
4. Once all six potatoes have been scooped out, using a fork, gently mash the scooped-out potato in the medium bowl. When doing this, leave it somewhat chunky.
5. Add to the cheese mixture and gently fold together. If the mixture is too dry to bind slightly, add a bit more sour cream.
6. Place the six “bowls” into the casserole dish. Choose a casserole dish that will fit the potatoes with no spacing between. This will help them stay formed while adding the mixture.
7. Spoon dollops of this mixture into each potato bowl and gently press into all parts of the bowl. Since you have included the top 1/3 of the potato, you will have more mixture than what will fit into the potato bowl. Mound up the remaining mixture evenly over the six potatoes.
8. Place a dab of butter on top of each potato and sprinkle with paprika.
9. In 350 degree oven, warm through. This will take about 30 minutes.

Additional Toppings:

• Bacon bits
• Chives
• Parsley