twice baked taters

This was one of my favorite foods growing up. Essentially they are just normal baked potatoes on steroids. It may seem like quite a bit of time and work but the pay off of buttery crusted fluffy creamy potato goodness is totally worth the effort.

Start by heating your oven to 400 degrees and bake:

6 russet potatoes (or any other baking potatoes)

Bake until easily pierced and release by a fork, around 40-60 minutes. Let the potatoes cool enough to be handled and the cut them all in half lengthwise. Scoop out the insides of the potatoes leaving enough to have the potato skins stay intact (about half an inch).

Now mash the potatoes in your preferred method, I personally find my kitchen aid mixer to work the best for me. While mashing mix in:

3 tbls butter
1/4 buttermilk or 1/2 cup sour cream
2 tbls chopped chives
1/4 grated sharp cheddar
Salt and pepper to taste

Mix well and mash potatoes to your desired consistency. Spoon your potato mix back into the skins. Then place a small pad of butter on top on each potato. Sprinkle with paprika and put them back into the oven on a flat baking sheet. Bake until the little peaks on your potatoes and golden brown.

This recipe can easily be done a day in advance. Just get your potatoes topped and ready for the oven then cover the whole baking sheet in plastic wrap and refrigerate. Once you're ready to bake them just heat the oven remove the plastic and pop them in.

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