Make Ahead Twice Baked Potatoes

about the recipe

Make Ahead Twice Baked Potatoes are always a welcome addition to the dinner table. With crispy skin and a creamy, cheesy interior, this easy side is crave-worthy and surprisingly simple to make. Simply bake, scoop, mix, and then bake again for a no-fuss, family-friendly dish that can be prepped in advance for holidays and busy weeknights.

INGREDIENTS

– 4 russet potatoes 10 to 12 ounces each – 1 cup sour cream – ¼ cup unsalted butter softened – 2 green onions sliced thin – 1 teaspoon sea salt – ½ teaspoon freshly ground black pepper – 1 ½ cups shredded cheddar cheese divided

– Preheat the oven to 400°F – Scrub the potatoes. Pierce thme with a fork 6 times.  Place in the oven directly on the rack and cook for 70 minutes, or until tender.

– Remove from the oven, and let sit for about 10 minutes, until cool enough to handle. – Halve the potatoes lengthwise. Scoop the flesh out of the halves into a large mixing bowl, leaving ¼-inch shell.

– Mash the potatoes in the bowl of a stand mixer or with a potato masher.  Stir in the sour cream, butter, green onions, salt and pepper until smooth.  Stir in 1 cup of the cheese.

– Spoon the mixture into the potato shells.

– Make Ahead:  Arrange the stuffed potatoes in an airtight container, placing parchment paper between layers as necessary.  They can be kept in the fridge for up to a day.  To bake, allow the stuffed potatoes to sit at room temperature for 30 minutes .

– Arrange the potato halves on a parchment-lined baking sheet. Sprinkle with the remaining ½ cup of cheese.  Cook for 30 minutes.  Sprinkle with additional scallions or chives if desired and serve warm.

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