Why serve a boring, plain baked potato when you can add cheese, butter, cream and twice bake it?!? These are delicious and dress up any meal.
Ingredients:
2 large Russet potatoes, scrubbed clean and patted dry
1 Tablespoon extra virgin olive oil
4 Tablespoons butter
1/4 cup heavy cream
3/4 cup sharp cheddar cheese, shredded and divided
Kosher salt and freshly ground pepper, to taste
Directions:
- Pre heat oven to 350 degrees F.
- Pierce clean, dry potatoes several times with a sharp knife.
- Rub olive oil evenly over all sides of potatoes.
- Place potatoes on a baking sheet and bake 30 minutes.
- Remove potatoes from oven, turn over, and return to oven.
- Bake additional 30 minutes, or until potatoes are cooked thru.
- Remove from oven and set aside until cool enough to touch.
- Raise oven temperature to 400 degrees F.
- Once cool enough to touch, slice potatoes in half length-wise.
- Make a hollow potato shell, by gently scooping out potato pulp, leaving a thin border of potato pulp still inside the skin.
- Place all pulp in a large bowl. Smash with a potato masher until almost smooth.
- Add butter, cream, 1/2 cup cheese, salt, and pepper. Stir to combine.
- Evenly scoop mashed potato mixture back into hollowed potato shells.
- Top evenly with remaining cheese.
- Bake 10 minutes, or until cheese is lightly browned and bubbly.
- Serve hot from oven!
