Twice Baked Potatoes

 

This is a modified recipe from Horne of the Moon Cookbook, a vegetarian restaurant in Vermont. It is simple, but not as simple as a baked potato. Well worth the extra effort. I am not listing the amount of each ingredient because it varies depending on how many potatoes you cook. Just keep tasting the mix.

Ingredients:

  • Large russet potatoes (however many you care to serve).
  • Butter
  • Sour cream
  • Cheddar cheese, grated
  • Salt
  • Pepper
  • Paprika

Directions:

Preheat oven to 425 degrees. Bake potatoes until tender when pierced with a fork (1-1 1/4 hours). Cut the top of each potato so that the inside can be easily scooped out. Scoop out insides and place in a bowl. Mash with butter, lower over temp to 400, add sour cream, cheese, salt and pepper to taste. Fill the potato shells and sprinkle each with paprika. Bake for 15 minutes and serve.

 

Author: Chez Starz

I have a passion for food and travel. I am always looking for delicious recipes to cook and share with my family. This site is simply a way to share family recipes and those I find in cookbooks and online.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s