Ingredients:
2 large fully cooked baked potatoes**
4 tablespoons butter (room temperature)
1/4 cup sour cream or plain unsweetened Greek yogurt
2 ounces sharp cheddar cheese (1/2 cup finely grated)***
1/2 teaspoon garlic powder
1 tablespoon snipped fresh chives or 1 teaspoon dried chives
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
optional: additional smoked paprika for garnish
Oven Method:
1. Preheat oven to 350*. Line a baking sheet or pan with aluminum foil and set aside.
2. Slice the potatoes in half lengthwise. Scoop the potato out, from each half, into a bowl being careful to leave a small bit of potato around the edges and bottom of the skin.
3. Add the butter, sour cream and cheese to the potato. Using an electric mixer to blend well. Add the garlic powder, chives, salt, pepper and paprika. Mix in.
4. Use a spoon to scoop the potato mixture into the hollowed potato skins and place on the prepared baking sheet. If desired, sprinkle the tops of the filled potato halves with additional smoked paprika.
Bake for 30 minutes, or until heated through and the tos are golden brown. Makes 4 servings.
Air Fryer Method:
Complete steps 2 through 4. Place the filled potatoes on a plate or cutting board, instead of on a foiled lined baking pan. Select the baking option on the air fryer 325* for 20 minutes.. Preheat. Add the potato halves to the air fryer. When they have finished baking, carefully remove with tongs or a large spoon. Makes 4 servings.
**Whenever I make baked potatoes, I always cook extra so that I can make twice baked potatoes a day or two afterwards.
***My family prefers extra sharp cheddar cheese, but any cheese may be used: pepper jack, mozzarella, parmesan or other varieties of your choice.
Notes: I created this recipe when one of my sons and granddaughter were visiting. She had never tried a twice baked potato She likes them and so did everyone else! 🥰
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