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Twice Baked Potatoes for your ‘Big Game’

By   /   January 6, 2012  /   Comments Off

Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.

 

With the NFL playoffs about to start, there’s bound to be some desire to fix something special for your friends who are coming over to watch the big game.  Here’s a recipe that will hit the spot!

 

Twice Baked Potatoes

 

4 Russet medium size baking potatoes

Wash and dry. Spray with Pam or baking spray. Poke with knife and cover with foil. Bake at 350 degrees until soft to touch and well done.

While potatoes are still hot but cool enough to handle, cut top of potato – not in half – to form a boat shape. Scoop out potato and put in bowl. Save skins.

 

Add to potato in the bowl:

1 stick of soften butter

½ cup of sour cream

¾ cup of sharp cheddar cheese, grated

½ teaspoon granulated garlic

Salt and pepper to taste

Mash all together with a potato masher. If mixture is dry, add a little milk or half and half. Consistency of mashed potato is what you are looking for. Stuff mashed potato mixture into potato skins. You may refrigerate at this point and bake when ready.

Bake at 375 degrees until heated through; add extra cheese on top.

You can do this earlier in the day or the day before, and then bake.

Hope you enjoy! Looking forward to sharing New Year recipe and traditions.

 

 

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