Twice Baked Potatoes

Ma Cusson's Kitchen, Potatoes

Difficulty: Medium
Servings: 4
Source:

Ingredients

  • 4 medium to large potatoes
  • 4 tablespoons butter
  • Sour cream
  • 1 tablespoon chives
  • salt and pepper to taste
  • colby or cheddar cheese

Directions

  1. Bake the 4 potatoes and let cool
  2. Slice a little of the tops off and scoop the insides into a large bowl
  3. Add the butter and mash with a masher
  4. Add sour cream a little at a time while beating with electric mixer, until light and fluffy
  5. Add the chives, salt, and pepper and mix well
  6. Spoon potato mixture back into skins and top with colby or cheddar cheese
  7. Reheat in oven
  8. May be prepared a day ahead, or even frozen.

Notes

  • The recipe card says it's from "the kitchen of: Katherine". When I was in the Navy I was befriended by a couple in Naples, Italy while working the "Festa Americana". When we returned to Naples later in the cruise I took leave and spent time with this Navy pilot and his wife (I reminded her of her younger brother). They served these twice baked potatoes and I loved them. I asked her to send the recipe to my mom, and she did.
  • Katherine notes that the sour cream she used was from Germany and there was no measurement on the container. It was probably 8oz.