September is National Potato Month. Make some of my Twice Baked Potatoes from the Capital Cooking Cookbook to celebrate! Use this code for a discount: 5KCP7TEC. Only $20!
2 large russet potatoes, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
1/2 Cup of half n half
Preheat
the oven to 400 degrees F. Place the potatoes directly on the rack in
the center of the oven and bake for 30 minutes. Pierce each potato in a
couple spots with a fork and continue to bake until tender, about 30
minutes more. Remove potatoes from the oven, and turn the heat to broil.
* You could also cook the potatoes in the microwave.
Cut the potatoes in half and carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with mixer adding cream to make the potatoes nice and smooth. Then add 2 to 3 tablespoons of the butter, cheese and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle extra cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 10 minutes. Serve immediately.
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