My paternal grandmother wrote this recipe back in the days when sour cream, cheese, butter and salt didn’t need to be eaten in moderation. That’s why this recipe is so good.
Nowadays, I don’t indulge in these twice baked potatoes until I’ve punished myself at the gym for an hour or two.
Actually, as these delicious ingredients are divided between four potatoes, you’re probably okay to enjoy your posh spud without too much worry.
Put simply, this recipe just plain gets it.
How to get this recipe just right…
It goes without saying that no one likes a hard potato. So often, people don’t cook them long enough.
I’ve even had a few undercooked potatoes at fancy restaurants!
If anything, you want to overcook them. As these are twice baked potatoes, that shouldn’t be a problem.
Baking the potatoes the first time and combining the filling can all be done a couple of days ahead of serving.
For some of you this will make this side dish much easier.
Then all you need to do is place the filled potatoes in the oven for the second baking. I think you are going to love these twice baked potatoes.
I usually make these for lunch and sometime prepare and cook it all a day before. If you’re really hungry, a well aged steak is the perfect accompaniment as you can see from this photo.
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