Samwise Gamgee can serve 'em up fried with fish, but we like potatoes baked...twice! (with lots of butter and cheese.)
These may seem like extra work, but they really aren't that much, and the end result is creamy, fluffy, and delicious.
Twice-Baked Potatoes
Four potatoes
4 T. salted butter, softened
4 T. sour cream or plain yogurt
1/2 c. cheddar cheese
1/4-1/2 c. milk
Preheat oven to 425. Wash potatoes, wrap in foil, and place in 9x13 pan. Bake for an hour and 15 minutes. Remove foil and let cool. When cooled, cut in half lengthwise and scoop insides into a bowl (we use a cookie dough scooper). Line up potato skins in the pan. Add the other ingredients to the bowl and mix everything with a pastry blender (you could also use a food processor). Scoop the mixture back into potato skins. Sprinkle with chives, sweet paprika, and a grind of salt. Bake at 350 for half an hour or until golden on top. Enjoy!
We had this for Mother's Day lunch, along with grilled lamb, a salad bar, and berry crumb bars. Ah, food.
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