My family loves twice baked baked potatoes. They begged me for them the other day but the time constraints were not allowing me to make them. The rest of dinner was about 1/2 way done. So, I improvised and made these instead. They were an instant hit here.
Supply List:
5 Medium to large potatoes
1 Container of sour cream
1/2 Stick of butter
1/4 Cup of milk
Chives
Salt
Pepper
Parsley
About 1 cup of cheese (I used white cheddar)
Pot
Hand held mixer or stand mixer
Baking dish (optional)
Instructions:
Dice the potatoes and place in the pot.
Add enough water to cover the potatoes.
Boil the potatoes until soft and easily break apart.
Once the potatoes are done, drain the water and add the sour cream, butter, 1/2 of the cheese and milk to the potatoes. Mix until blended with the mixer.
Add chives, salt, pepper, parsley to taste.
If you want to blend the tastes together put the potatoes in the oven and top with the rest of the cheese.
Bake for about 20 minutes at 350 until the cheese is melted.
Heaven in a dish is what my 9 yr old calls this recipe. Enjoy!
Simplicity Redesigned 