Ingredients with Measurements:
- 4 large baking potatoes
- 1/2 cup sour cream
- 1/2 cup milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives
Special equipment needed:
- Baking sheet
- Mixing bowl
- Electric mixer or potato masher
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash the potatoes and prick them with a fork. Place them on a baking sheet and bake for 1 hour or until tender.
3. Remove the potatoes from the oven and let them cool for 10 minutes.
4. Cut the potatoes in half lengthwise and scoop out the flesh into a mixing bowl, leaving a 1/4-inch thick shell.
5. Add the sour cream, milk, butter, salt, and black pepper to the mixing bowl with the potato flesh. Mix with an electric mixer or potato masher until smooth.
6. Spoon the mixture back into the potato shells.
7. Sprinkle the shredded cheddar cheese on top of the potatoes.
8. Bake the potatoes for 15-20 minutes or until the cheese is melted and bubbly.
9. Remove the potatoes from the oven and sprinkle with chopped fresh chives.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 20 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 340
- Fat: 17g
- Carbohydrates: 38g
- Protein: 9g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream.
- Almond milk can be substituted for milk.
- Olive oil can be substituted for butter.
- Monterey Jack cheese can be substituted for cheddar cheese.
- Green onions can be substituted for chives.
Variations:
- Add cooked bacon bits to the potato mixture before spooning it back into the shells.
- Substitute sweet potatoes for the baking potatoes.
- Add chopped jalapeños to the potato mixture for a spicy twist.
Tips and tricks:
- Make sure to prick the potatoes with a fork before baking to prevent them from exploding.
- Use a spoon to scoop out the potato flesh to avoid damaging the potato shells.
- For a crispy skin, brush the potato shells with olive oil before baking.
Storage instructions:
- Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the potatoes on a baking sheet and bake for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the twice baked potatoes on a platter with a sprinkle of chopped fresh chives on top.
Garnishes:
- Chopped fresh parsley or cilantro can be used as a garnish.
Pairings:
- Serve the twice baked potatoes as a side dish with grilled chicken or steak.
Suggested side dishes:
- Roasted vegetables or a side salad would pair well with the twice baked potatoes.
Troubleshooting advice:
- If the potato mixture is too thick, add more milk until it reaches the desired consistency.
- If the cheese is not melting, place the potatoes under the broiler for a few minutes.
Food safety advice:
- Make sure to wash the potatoes before baking.
- Store leftover potatoes in the refrigerator within 2 hours of cooking.
Food history:
- Twice baked potatoes originated in the United States in the 1950s.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the twice baked potatoes hot as a side dish or appetizer.
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