Twice Baked Potatoes

Ingredients

2 Russet Potatoes - I large and 1 smaller

1 Tbsp Butter

1 Tbsp Sour Cream

1 Dried Chives

1/2 teaspoon salt

1/4 teaspoon pepper

Splash of milk

1/2 cup of grated cheddar cheese

Shelled Potatoes

Potato Stuffing

Twice Baked Potatoes

Ready For Second Baking

Russet Potatoes

Directions

Preheat oven to 350F. A toaster oven will do nicely.

Pierce potatoes with the tongs of a fork on all sides. The smaller of the two potatoes will be used as additional filler for the stuffed potato shells. Place in oven for 90 minutes, turning every 30 minutes until cooked through and potatoes are softened. Remove from oven until cool to the touch.

When cooled, slice potatoes in half lengthwise and scrape out the softened potato forming a canoe shaped shell. Leaving about a 1/4 rim around the outer shell. Add the butter, sour cream, salt, pepper, chives and cheese and mix well. Stuff the mixture into the shells and top with additional cheese.

Bake for 25 to 30 minutes depending on your oven until cheese has melted and starts to turn a light golden brown. Top with a sprinkling of chives if desired.