Twice Baked Potatoes
Servings: 4
Ingredients
- 4 Idaho baking potatoes large
- 1 Tbsp fresh dill minced
- 1 Tbsp fresh chives minced
- 1/2 cup crème fraîche
- 1 Tbsp butter
- 1/4 cup+ milk
- 1/2 cup+ sharp cheddar cheese grated
- 3 green onions/scallions chopped
- kosher salt or seasoned salt
- freshly ground pepper
Instructions
- Preheat oven to 400°.
- Wash potatoes, spear a few times with a fork, and bake for one hour or until you can easily insert a fork into the potato.
- Remove potatoes from oven and let cool, slightly.
- Mix together the crème fraîche and the fresh herbs in a small bowl.
- Cut a large oval in the top of each potato and remove the "oval" skin.
- Using a tablespoon, remove the inside of the potato, leaving the skin intact.
- Put in a medium bowl and mash (using a hand potato masher).
- Add all of the rest of the ingredients, including the crème and herbs, and mash until you achieve your desired consistency. Add more milk if you want less dense potatoes.
- Put potato mixture back in the potato shell and top each potato with a little more grated cheese.
- These potatoes can be made earlier in the day and refrigerated. Take the potatoes out of the refrigerator about 30 minutes before baking. Bake at 350℉ for 40 minutes.