Here's a picture of them baking away.
I've never made twice baked potatoes before because I imagined them taking a lot of work. This recipe was great because it only called for two potatoes and it's ideal for one or two people. We each ate a half and had plenty of leftovers.
- kosher salt and black pepper
- 2 large russet potaotes
- 1/4 cup whole milk
- 4 tablespoons (1⁄2 stick) unsalted butter, cut into pieces
- 4 ounces cheddar, grated (1 cup)
Microwave the potatoes on high until tender, 10 to 12 minutes.
Halve lengthwise and, preserving the skins, scoop the flesh into a bowl.
Mash the flesh with the milk, butter, ½ teaspoon salt, and ¼ teaspoon pepper; mix in half the Cheddar. Spoon into the potato skins, place on a baking sheet, and sprinkle with the remaining Cheddar. Bake in oven for 25-30 minutes at 450 degrees.
I also added a dollop of sour cream and only used 2 tablespoons of butter. As you can see in the picture, I had to reinforce my potato skins with foil. All of my skins lost their shape but one.
Paired with steak and green beans made for a simple and tasty meal.