TWICE BAKED POTATOES: I do love my potatoes and the more loaded they are, the more I love them. Hopefully, you’ll enjoy this recipe as I do!
2 large baking potatoes
1/4 cup milk
2 tablespoons (1/4 stick) butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded pepper jack cheese
1/2 cup shredded cheddar cheese
1/4 cup sour cream
2 tablespoons chopped green onions (2 medium)
Preheat the oven to 400. Scrub the potatoes well and poke them several times with a fork. Bake them in a microwave for 8-10 minutes, depending on the size of the potatoes. Cook until they are soft inside. Let the potatoes cool slightly. Slice the potatoes in half lengthwise and scoop the center of the potato out and put it in a bowl while preserving the skins. Add the milk, butter, salt, pepper, and pepper jack cheese to the bowl of potatoes and beat with an electric mixer on medium speed for approximately 2-3 minutes, or until well blended and creamy. Divide the mixture evenly to fill each of the 4 skins. Place them on a baking sheet and top them with the cheddar cheese. Bake approximately 10 minutes or until the potato mixture is heated through and the cheese is melted. Take them out of the oven and top with the sour cream and onions. Serve immediately. This provides 4 servings.
Just know that you can always adjust salt and pepper to meet your taste preferences. You can also serve the sour cream and onions in separate dishes. This way, people can choose whether or not to add them and how much they want.
OPTION: One ingredient I do like in any baked potatoes is bacon bits. This is something you can also sprinkle over the top. I sprinkle the bacon bits on the potatoes along with the cheddar cheese before putting them in the oven so they get heated along with the potatoes. The sour cream is already cold so I don’t want to add a second ingredient that’s cold.