Twice baked potato

Name: Twice baked potato
Total time: 5400 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 4 russet potato , large; 2 - 4 tablespoons butter; 1/3 Cup Sour cream; 1 scallion; 1/2 Cup cheddar cheese; Salt

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Twice baked potato

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Ingredients

90 mins

4-serving

4russet potato , large
2 - 4 tablespoonsbutter
1/3 CupSour cream
1scallion
1/2 Cupcheddar cheese
Salt

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Steps

90 mins

1

Pre heat oven to 400 F.
2

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes.
3

Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more.
4

Remove potatoes from the oven, and turn the heat down to 375 degrees F.
5

Hold the potato with an oven-mit, trim off the top of the potatoes. Reserve the tops.
6

Scoop out most of the potato into a bowl.
7

Take care to leave enough potato in the skin so the shells stay together.
8

Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream.
9

Stir in the scallion and season with salt and pepper, to taste.
10

Season the skins with salt and pepper.
11

Refill the shells with the potato mixture mounding it slightly.
12

Sprinkle the cheese on top.
13

Brush the reserved top with the remaining butter and season with salt and pepper.
14

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes.