Basic Twice Baked Idaho® Potatoes
Yield: 4 Servings
Calories: 159
Sodium: 87 mg
Fat: 1 g
Protein: 4 g
Cholesterol: 5 mg
These easy twice baked potatoes are easy to make ahead of time so that dinner comes together in a snap.
Ingredients:
- 4 Idaho® potatoes
- 1 teaspoon olive oil (optional, for a softer-skinned potato)
- ½ cup sour cream
- pinch nutmeg
- salt and freshly ground pepper to taste
- milk (as desired, for consistency)
Directions:
- Pre-heat oven to 450°F. Wash and dry potatoes.
- With a fork or sharp knife, pierce each potato 2 or 3 times.
- Rub each potato with a little oil (just enough to lightly coat) and salt generously.
- Place on a cookie sheet or baking pan. Bake 50-60 minutes or until tender when pierced with a fork.
- While potatoes are still hot (use an oven mitt to hold potato), cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium-sized bowl, leaving a shell about ¼˝ thick all around. Using a potato masher, mash the potato flesh.
- Add sour cream and seasonings and mash until smooth, adding a little milk if necessary to make a smooth consistency.
- Turn oven to 325°F. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place filled potatoes on a baking sheet and bake for 18-20 minutes or until hot.