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Twice Baked Potatoes

Course: Side Dish
Cuisine: American
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.