DAMARIS PHILLIPS - Twice Baked Potatoes
Twice Baked Potatoes
Want a new twist on potatoes? Instead of mashing, make these delicious potatoes that include the crunch of pecans.
1 Hour, 40 Minutes
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter, sliced 1 cup sour cream
1 cup Sharp Cheddar
1 cup whole milk
2 teaspoons seasoned salt
Freshly ground black pepper
1 cup toasted pecans, chopped
1/2 cup shredded cheddar cheese
3 green onions, sliced or chives
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the canola oil and bake unit fork tender, about 55-65 minutes depending on size. Remove from the oven and cool about 15 minutes.
Cut off the top 1/4 of the potato and carefully scoop out the inside, leaving a 1/8 inch rim to add stability to the skin.
In a large mixing bowl add the potato insides, the butter, and sour cream. Mix using a hand or stand mixer. Add the milk, seasoned salt, and 1 teaspoon of black pepper. Fold in the cheese and the pecans. Taste and adjust seasonings as needed. Add the mixture to a piping bag filled with a large round tip. (You can also use a plastic zippered storage bag, just cut off the corner.)
Fill the potato shells with the filling until heaping. Now they are ready to bake or freeze.
Whenever you are ready to eat, top each potato with some green onions and little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes if thawed, 45 minutes if frozen.