Lydia's Twice Baked Potato Recipe – Doppelt gebackene Kartoffeln

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Lydia's Twice Baked Potato Recipe – Doppelt gebackene Kartoffeln

This twice-baked potato recipe is one I created together with my granddaughter, Lydia, many many years ago. She loves mashed potatoes. She loves cheese.

So, together we mixed several recipes and came up with her own version.

Ingredients:

• 6 large potatoes (baking variety if possible)
• olive oil (optional)
• 1½ cups (360 grams) sour cream
• about ¾ cup (177 milliliters) milk
• 6 tablespoons (85 grams) butter
• ½ teaspoon (2.845 grams) salt
• freshly ground pepper (about ½ teaspoon (1.17 grams.)
• 1½ cups (170 grams) shredded cheddar cheese

Instructions:

1. Preheat oven to 400°F.
2. Scrub potatoes and brush with olive oil if crispy skin is desired.
3. Bake for about 1 hour or until potatoes are tender when pierced with a knife.
4. Lower oven temperature to 350°F.
5. Remove potatoes from oven and let them cool for about 10 to 20 minutes.
6. Cut potatoes in half lengthwise. Scoop out the flesh into a large bowl, being careful not to break the skins (potato shells).
7. Into bowl with the potato flesh add sour cream, butter, salt, pepper and 1 cup (110 to 113 grams) cheese. Mix with hand mixer, slowly adding just enough milk to make the mixture creamy. 
8. Spoon mixture back into the potato skins. Sprinkle remaining ½ cup (45 grams)of cheese on top.
9. Bake for a further 15 minutes or until cheese is bubbly.

Notes/Hints:

• Use low-fat or no-fat sour cream if desired.
• Make them ahead early in the day. After sprinkling withe the ½ cup of cheese, cover loosely with plastic wrap and put in fridge. Then, about ½ hour before serving time, place in a preheated 350°F. oven and bake until cheese is bubbly.

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