Twice Baked Potatoes

Ingredients

• 2 large potatoes
• 1 1/2 cup shredded cheddar cheese or blue cheese
• 1/2 cup diced scallions or chives
• 1 cup sour cream, at room temp
• 1/4 cup heavy cream
• 4 Tbsp unsalted butter
• 1 tsp olive oil
• Salt and pepper

Instructions

1. Preheat oven to 350 degrees.
2. Poke holes in the skin of the russets with a fork to prevent exploding and place on center rack, cook until soft and a skewer slides easily through, about 30-35 minutes.
3. Remove from oven. Turn oven up to 475 degrees.
4. Slice potatoes lengthwise and pinch from bottom to open.
5. With a large spoon, scoop out potato and place in large bowl, smash with a fork until fluffy.
6. Add butter and mix until melted, add sour cream and heavy cream, mix until creamy but still chunky.
7. Add remainder ingredients and mix. Spoon back into potato skins until full, top with additional cheese if desired.
8. Brush skins lightly with oil or butter.
9. Place on pan and bake in hot oven for additional five minutes or until slightly brown.
10. Remove and serve.

Recipe from: Full Circle