Twice Baked Potatoes

When you want to spoil yourself with something gorgeously indulgent yet healthy-ish, then you’ve just got to try these Twice Baked Potatoes. You’ll be amazed at the texture of the potatoes, and you can put them with whatever you want!


4 large russet potatoes, about a pound each

Olive oil

1/2 cup sour cream

1/2 cup milk

2 Tbsp butter, softened

1 Tbsp cream

1 cup crumbled blue cheese

1/4 cup chopped fresh chives

1/2 teaspoon salt

© David Smith |



- Bake the potatoes. Preheat the oven to 200°C. Scrub the potatoes clean under running water.

- Poke each potato in several places with the tines of a fork so that when the potatoes are -   cooking they don't explode. Rub the potatoes all over with a little olive oil.

- Place directly on the middle or top rack of the oven. Cook for 1 hour and 15 minutes, or until the potatoes are   cooked through. They should give a little when pressed.

Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the  skin.

Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl. Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Note, do not over-beat potatoes, they can turn glue-y.

Mix in the extras with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.

Heat oven to 200°C. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.


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