These are my husband’s favorite…little self contained packages of creamy cheesy goodness…they are irresistible.
I prefer smaller golden or yukon gold potatoes, over typically used Idaho or baking potatoes, since they have more tender skins (which we like to eat) and the potato is less grainy. You can use milk instead of half & half if you prefer.
Preheat Oven to 400 degrees. Wash and dry the potatoes, then rub the skins with oil and sprinkle all over with salt. Place on a sheet pan line with parchment paper or foil for easy clean up later. Bake for 45-60 minutes depending on the size of your potato. After 45 minutes give them a squish with your oven mitt to see if they are tender, or you can poke them with a knife to test for tenderness.
While the potatoes are baking, chop your green onions finely.
Put aside some of the greener slices to sprinkle on top of the potato.
Grate 5 ounces of Monterey jack cheese. Take one third of the cheese and save for the tops of the potatoes.
Once potatoes have baked, slice the bottom ( the underside) off each potato. If you bought large potatoes you may want to simply cut them in half and fill up each half… your choice.
Use a spoon to carefully scoop out the potato. Leave a little potato next to skin so it will continue to hold it’s shape. Do not wait till the potatoes are cold to do this, if you do the butter will not melt, the cheese will not melt and you will not be able to really tell if you have the right consistency when you are combining all the ingredients.
I like to use a ricer for this next step. You could also use a food mill on the coarse setting, or a old fashioned potato masher like my mom and grandma have. If you have none of these then simply use a fork to mash.
Scoop out the potatoes, and press them through the ricer.
Add all the butter, three quarters of the green onions, all the sour cream, two thirds of your cheese and salt and pepper to taste. Add 1/4 cup of the half and half and stir to combine. Test for creaminess and add more half & half till you achieve the creaminess you desire.
I like to start off filling each potato till full.
Then I plop the remaining potato mixture on top of each skin. You can also save some and put it in a little bowl for future use if you do not not want monster looking potatoes. I like big taters and I can not lie.
I use a fork to distribute the remaining potato mounded on top.
Sprinkle the potatoes with the remaining cheese and green onions. You can make these in advance, and place in the fridge for later. If eating right away, place the potatoes back in the oven at 350 degrees for 15-20 minutes till heated through. If the potatoes have been in the fridge it will take about 25-30 minutes to heat through.
TWICE BAKED POTATOES RECIPE
Serves: 5 people
Prep Time: 10 minutes
Cooking Time: approx. 60-75 minutes
INGREDIENTS
2 pounds gold or Yukon Gold potatoes, not Idaho or baking potatoes (I used 5 medium potatoes)
1 tablespoon oil
3 green onion stems, chopped finely
5 ounces Monterey Jack cheese, grated
2 tablespoons butter
1/3 cup sour cream
1/4-1/2 cup milk or half & half
PREPARATION
Preheat oven to 400 degrees
Wash and dry the potatoes. Pull out a cookie sheet and line with parchment paper or foil. Rub oil ( I used olive oil) on potatoes and sprinkle all over with salt.
Bake in oven for 45-60 minutes till tender. To determine doneness you can do a squish test on the potato with baking mitts, or you can insert a knife to see if it comes outs easily. Larger potatoes will take 1 hour, my medium potatoes took 45 minutes.
Slice the green onions into thin slices. Save some of the greenest slices to garnish the potato.
Grate your cheese, place one third of the cheese in separate bowl to save for the tops of the potatoes.
Once potatoes are baked you can either cut the bottoms off the potatoes or you can cut the potatoes in half. If they are large I would cut them in half. Use a spoon to carefully scoop out the potato, leaving a little potato next to the skin to keep its shape. Do not wait for the potatoes to cool completely, since it will be difficult for the butter and cheese to melt and the potato consistency will be difficult to judge.
You can run the potatoes through a ricer, or a food mill or coarse grind. Or you can simply use a fork and mash the potatoes.
Now add all the butter, all the sour cream, two thirds of your cheese, most of your green onions, salt and pepper to taste, and 1/4 cup of the half & half. Stir till combine and add more half & half till you achieve the consistency you desire.
Fill the potatoes back up with the mixture and sprinkle with cheese and remaining green onions.
Reheat at 350 for 15-20 minutes till heated through. These can be made ahead of time, if stored in the fridge heat 25-30 minutes.