My whole family loves this recipe for twice baked potatoes. This is a perfect weeknight supper served with some simple greens. The addition of milk helps keep the potatoes light and fluffy. You could top this however you like or mix broccoli into the potatoes instead of chives. This would also be a perfect side for a holiday supper!
Serving Size: 4
4 large potatoes
1 bunch of chives
2 cups extra sharp cheddar cheese
¼ cup of milk
4 tablespoons butter
sour cream for topping
salt and pepper
Wash the potatoes and prick them with a fork five times on each side to allow them to vent.
Then, bake the potatoes at 400 degrees for one hour.
Chop the chives.
Pull the potatoes out of the oven and let them cool for five minutes.
Slice them in half and scoop out the potatoes, leaving the potato skins intact.
Place the potatoes to be mashed in a large bowl, and add the milk and butter.
Mash the potatoes until they are creamy.
Add half of the cheese and mix in until well combined.
Add salt and pepper to taste.
Fill each potato skin with the mashed mixture and place them on a lined baking sheet.
Top each potato with cheddar and return the potatoes to the oven until cheese is melted.
Serve with a scoop of sour cream and chives.