Monday, March 9, 2009
I bet you have heard of twice baked potatoes haven't you??? Well here is one more for your recipe books. This is a child friendly one too, all chowed down last night. We had these with homemade rotisserie chicken and a nice salad. Can't wait until our garden starts producing and I won't have to buy all of my salad items. I have some really good recipes for garden items that I will share, stay tuned. Well that's "What's Cookin" on Beaty's Creek, well last night anyway.
7 large potatoes(They don't have to be bakers.)
1 cup sour cream
1/2 cup butter
2 cups sharp cheddar
Salt and Pepper to taste
1 minced garlic clove
Bake your potatoes in a 425' oven for 1 hour or until fork tender and let cool. Once cooled cut as you would to add butter for a baked potato and scoop out potato into a bowl. Don't scrape too much, you will want to leave 1/8 inch of potato against the skin. Make sense? Now add to your scooped out potatoes the butter, sour cream, cheese, salt, pepper, and garlic. I mash this mixture like I would for mashed potatoes. Once mixed add back to your potato skins and place on a parchment lined pan, make sure you use parchment or you will have a messy clean up. Bake at 425' for 25 minutes or until bubbly. Top with chives and serve.