Sunday, October 31, 2010
Sorry it's been forever since I posted. I'm working swing shift at my new job and it has taken getting used to.
Potatoes are always a great side dish, but sometimes I don't like having to mash potatoes right before a meal and plain baked potatoes are kinda boring and dry. These are an impressive and easy side dish that can be made a day or two before and just popped in the oven when you are ready to serve them. They class up any meal, which is always nice. While I am giving you estimations of ingredients you may want to add a little more or less of some ingredients (such as sour cream) depending on your tastes and how dry the potatoes are.
Also, you can play around with flavors and even makes these a full meal if you add meat. Such as a ham and swiss potato or broccoli cheddar.
Herb Twice-baked Potatoes
(Serves about six depending on the size of potatoes)
6 large russet potatoes, baked and cooled (cover with foil and pierce a few times, bake one hour at 375 degrees)
2/3 cup low fat sour cream
3-4 tablespoons butter (softened)
2-3 tablespoons milk
1 tablespoon chopped fresh parsley
2 teaspoons fresh chives
Salt and pepper to taste
Optional: 2/3 cup grated cheddar cheese
Lay the potatoes down and lengthwise cut the tops off. Scrape the flesh off the removed tops into a large bowl. With a spoon, scoop out the insides of the potatoes, leaving about 1/4 of an inch lining the potato skins. Add the removed flesh to the bowl. Add the milk, butter, sour cream, herbs, and salt and pepper and mix well. This should resemble a dense mashed potato. Adjust seasonings as need, also if it is too dry add a little more milk or sour cream. If making cheese variety add the cheese in and stir. Spoon the mixture back into the potato skins. It should mound over the edges, make sure that each potato has an even amount. Sprinkle either herbs or cheese on top of each to add to the presentation. At this point you can either refrigerate the potatoes to serve at a latter time or bake them
To bake the potatoes, place them in a 9 X13 dish and put in a 350 degree oven. Cook until the tops start to brown, and cheese is melted, and the potatoes are heated through. This should take 20-30 minutes. If baking straight from the refrigerator, cook for 30-40 minutes. Serve hot.