Shelby has been making these awesome potatoes for years and I finally got him to measure some things so I could jot down the recipe! Everything can be adjusted to suit your personal tastes but this is a great starting point. They are even better when you do the second bake on a charcoal grill. The smoky flavor is amazing.
Twice Baked Potatoes
9 Baked Potatoes*
1/3 cup Butter
1/3 cup Sour Cream
2 cups Milk, divided
1/2 teaspoon Salt
2 1/2 cup Shredded Cheddar Cheese, divided
Cut each baked potato in half lengthwise. Use a spoon to score the area that you are going to scoop out; leave about 1/4 inch on all sides. Using a cookie scoop or melon baller, start scooping out the potato filling and place it in a large mixing bowl. Gradually scoop towards the edge until you get it as close as you can without the skin folding down. Repeat until all of the potatoes are hollowed out.
Use a potato masher to mash some of the lumps out. Use an electric mixer to continue mashing until mostly smooth. Add butter, sour cream and 1 cup of milk. Beat until combined. Gradually add remaining milk being careful not to add too much or it will overpower the potato flavor. Salt to taste and beat until smooth. Add 1 cup shredded cheddar cheese and mix until combined.
Scoop mashed potato mixture into the potato skins. Top with remaining cheddar cheese. Bake at 350F for about 15 minutes or until the tops of the potatoes start to form a thin skin. Do not over-bake or any small pieces that are sticking out will burn.
Makes: 18 Potato Halves
Nutrition Facts: Each Potato Half has 266 Calories, 6.4g Fat, 4g Sat Fat, 21mg Cholesterol, 135mg Sodium, 37.4g Carbohydrates, 3.8g Fiber, 3.4g Sugar 9.2g Protein
* Before baking the potatoes, make sure you pierce them along the sides where you are going to cut the potato in half instead of all over. This will help keep the skin from falling apart.