Twice Baked Potatoes

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Pre-Notes

Potatoes can be made ahead, until the broiling step, and refrigerated until serving. Bake potatoes at 350°F for 30 minutes before serving.

Ingredients

1. 4 Russet Potatoes, (7 to 8 oz each), scrubbed, dried, and rubbed lightly with vegetable oil
2. 4 oz sharp Cheddar cheese, shredded (1 c)
3. 3/4 c sour cream
4. 1/2 c buttermilk
5. 4 T unsalted butter, room temperature
6. 3 medium green onions, chopped, white and green parts
7. 1/2 t salt
8. pepper, to taste
9. paprika for garnish

Instructions

1. Adjust oven rack to upper middle position and heat oven to 400°F.
2. Bake potatoes on foil-lined baking sheet until flesh is soft and skin is crisp and deep brown, about 60 to 75 minutes.
3. Setting baking sheet aside, transfer potatoes to wire rack and let sit until cook enough to handle, about 10 minutes.
4. Using a paper towel to hold potatos, cut each potato in half so that the blunt sides will rest on work surface.
5. Using a small spoon, scoop flesh from each half into medium bowl, leaving a 1/8 inch to 1/4 inch thickness of flesh in each shell.
6. Arrange shells on liined sheet and return to oven until dry and slightly crisped, about 10 minutes.
7. Meanwhile, with hand mixer, mix potato flesh until smooth.
8. Add melted butter, sour cream, buttermilk, green onions, and salt, and pepper to taste, mix until well combined.
9. Remove shells from oven and increase oven setting to broil.
10. Fill shells with potato mixture, mounding slightly at center, place on baking sheet.
11. Sprinkle potoates with paprika.
12. Broil until spotty brown on top, 10 to 15 minuts.
13. Allow to cool for 10 minutes.
14. Serve warm.

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