Ma Cusson Kitchen, Potatoes
4 medium to large potatoes
4 tablespoons butter
Sour cream
1 tablespoon chives
salt and pepper to taste
colby or cheddar cheese
Bake the 4 potatoes and let cool
Slice a little of the tops off and scoop the insides into a large bowl
Add the butter and mash with a masher
Add sour cream a little at a time while beating with electric mixer, until light and fluffy
Add the chives, salt, and pepper and mix well
Spoon potato mixture back into skins and top with colby or cheddar cheese
Reheat in oven
May be prepared a day ahead, or even frozen.
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.