Twice baked potatoes are really easy to make. They take a bit of time because they really are twice baked, but there is no effort involved in the baking. In addition to being obviously delicious, twice baked potatoes are great to serve at dinner parties or gatherings where it might not be so easy for each person to dress their own potato.
I baked my potatoes and then stuffed them immediately, but you could refrigerate the the potatoes and stuff them the next day. I also only made these for my family, but this recipe could easily be doubled or tripled, or even more to serve a large group.
Twice Baked Potatoes
2 large baking potatoes, well washed
1/4 cup (1/2 stick) butter, softened
1/2 cup sour cream
2 cups shredded cheddar cheese, divided
salt and pepper to taste
Preheat oven to 425 degrees. Wrap potatoes in foil and back until cooked (1 hr. to 1 1/2 hrs. depending on the size of the potatoes)
Remove potatoes from the oven and foil. Allow to cool slightly so that you can touch them.
Reduce oven heat to 350 degrees.
Cut potatoes in half lengthwise. Using a spoon, scoop out the flesh of the potato, leaving a bit in the bottom and around the sides to provide stability.
Mash flesh with a potato masher. Stir in butter, sour cream, 1 cup cheese, and salt and pepper.
Stuff mixture back into the potatoes. Top with remaining cheese.
Bake on a large cookie sheet for 20 minutes or until heated through and cheese on top is melted.