Recipe by Jenny Frenny
I discovered that I could cut down on the time to make twice baked potatos by microwaving the potato filling before returning it back into the potato shell. I can also make the filling earlier in the day and store it in the refridgerator until dinner time. I put the potato shells carefully in a zipper bag and put in the fridge as well.
Top Review by SweetySJD
Yum! I used leftover Recipe #294226. This was easy and very delicious! Since the potatoes were leftovers they were cold, I wasn't sure if it would work, but the shells heated through just fine! Thanks!
- 4 large baking potatoes
- 4 tablespoons butter
- 1⁄3 cup sour cream
- 1⁄4 cup milk
- 2 -4 tablespoons chopped chives
- 1 cup shredded cheddar cheese
- salt and pepper
- shredded cheddar cheese, to top potato or paprika, to sprinkle on top
Directions See How It's Made
- Preheat oven to 400 degrees.
- Wash potatoes and pierce with a fork several times.
- Bake on a cookie sheet for 1 hour. Baking time may vary depending on the size of your potatoes. You should be able to stick a fork in each potato without any resistance.
- If you are going to bake potatoes right away, decrease oven temp to 350.
- When potatoes are cool enough for you to hold in your hand, take a knife and slice off the top of the potato (along one of the long sides).
- Take a small spoon and scoop out the insides of the potatoes and putting it in a microwave safe bowl. Take care to keep the shell intact.
- Mix potato with butter, sour cream, milk, chives, cheese, salt and pepper.
- Microwave mixture on high for 30 seconds. Stir well and microwave for another 30 seconds. Repeat until the mixture is steaming hot throughout.
- With a spoon, scoop the hot mixture back into the shells and top with cheese or paprika.
- Place potatoes on a cookie sheet lined with foil and place in oven. Bake for 10-15 minutes until cheese is melted or potato is lightly browned.