Cheddar & Chive Twice Baked Potatoes

Cheddar & Chive Twice Baked Potatoes



Prep Time: 15 Min

Cook Time: 45 - 50 Min

 

1. Place the potatoes in a pot filled with enough cold water to cover them. Set to medium high and bring to a boil. Once boiled, reduce heat slightly, cover with the lid tilted, and boil for 15 minutes. Strain the potatoes.

 

1. Preheat oven to 400 F

 

1. Slice the potatoes in half and place them flesh side down on a baking sheet sprayed with cooking spray. Spray the tops of the potatoes and season each with sea salt and cracked pepper.

 

                    Grocery List

• 4 Large Yellow Potatoes
• 2 Tbsp. cold Unsalted Butter
• ¼ + C 2% Milk
• 1 C Extra Old Cheddar, shredded
• ½ Bunch Chives, sliced (1/4 C)
• 2 cloves Garlic, crushed & pressed
• ½ Tsp. Red Pepper Flakes
• 1 Tsp. Sea Salt
• ½ Tsp. Cracked Pepper
• Sour Cream for Garnish

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1. Bake for 15 minutes, flip, and continue to bake for 5 – 7 minutes until tender. Remove from the oven and set out to cool until you can safely handle them.

 

1. Increase the oven temperature to 425 F

 

1. Scoop the insides of the potatoes out carefully to keep the outside skin intact. Return the skins to the baking sheet hollow side up. Spray them again with cooking spray and season them again with sea salt & cracked pepper. Bake them for 10 or so minutes until nice and crispy.

 

1. In the meantime, place the cooked potatoes in a potato ricer and press them through into a large mixing bowl. With every batch, add in some of the cold butter to rice along with the potatoes until they are all riced. Add in the cheese, garlic, ¾ of the chives, red pepper flakes, tsp. sea salt and ½ tsp. cracked pepper. Start to whisk the potatoes with a fork and slowly pour in milk until nice and creamy, using up to ¼ C or more until desired consistency is reached.

 

1. Remove the skins from the oven and set the oven to BROIL at 500F. Scoop the mashed potatoes back into the skins pressing it down to fully fill the skin. Continue until all of the mashed potatoes are back inside the skins.

 

1. Place them back into the oven for a few minutes until they have browned nicely. Remove them from the oven and serve them with a dollop of sour cream and a sprinkling of the remaining chives.