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Twice Baked Potatoes

I was making a marinated London Broil recently and decided that I was just going to go old school and serve baked potatoes. But then after I got home with them I couldn’t bear the thought of serving something so plain. I know, I’m a pain in the tush when it comes to serving “boring” food.

So I thought about all the things I love serving mixed into potatoes and then opened my fridge to see how many of them were in there. It turns out I had most of them! So I pulled a bunch of stuff out of the fridge and went to work. As usual, in those types of circumstances, I just went on instinct and while I measured out my quantities for the purposes of the blog I don’t think they need to be strictly adhered to. I recommend that you use the recipe as a template and adjust it to suit your tastes. That said, these were really good. Wait ’til you see what I did with the leftovers!

Twice Baked Potatoes

3 medium large baking potatoes
2 tbsp butter
1 small onion minced
4 tbsp sour cream (light)
4 tbsp butter
1 tsp kosher salt
5 grinds fresh black pepper
1 cup shredded sharp cheddar cheese
¼ cup of milk

Scrub and wash  three medium to large baking potatoes. Prick them with a fork and bake them in a preheated 425 degree oven for 50-60 minutes.

Meanwhile dice up a small onion and slowly sweat them over low heat with 2 tablespoons of butter. When they have fully softened remove them from the heat and set aside for later.

When the potatoes are finished, remove them from the oven and slice them each in half. Being careful not to break the skin on the potatoes (and not to burn your hand) scoop out the potato flesh and put it into the work bowl of your food processor. Add in the rest of the ingredients, including the onion, and pulse to combine. Pulse approximately 10 times for 2-3 seconds each. Once the ingredients have mixed together stop pulsing. You do not want to overwork the potatoes or they will become gummy and tough.

Spoon the ingredients back into each of the potato skins and return them to the oven for an additional 10-20 minutes to reheat and get toasty brown on top. You will probably have extra filling left over that won’t fit into the skins. Just save those. There’s another recipe coming to take care of the leftovers!