Twice Baked Potatoes
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Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 tablespoon olive oil
  • 8 small russet potatoes (approx 2.5 lbs), scrubbed
  • ¼ cup milk
  • 1 cup sour cream
  • 3 tbs unsalted butter
  • ¼ cup fresh chives, diced, plus a few extra for garnish
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F. Lightly coat the potatoes with oil and place them on a baking sheet lined with parchment paper. Bake for approx 45 minutes, until the potatoes are easily pierced with a fork.
  2. While the potatoes cool, combine the remaining ingredients together in a large bowl.
  3. Cut a thin rectangular slice off the tops of the potatoes after they have cooled. Scoop out as much flesh as you can, leaving a bit of flesh around the edges of the potatoes so that they hold their shape. If it is not easy to scoop out the flesh, they need to be baked longer in the oven. Place the flesh into the bowl with the other ingredients, and mash everything together with a fork. Spoon the mixture back into potato skins.
  4. Bake in the oven once more until the potatoes are slightly browned on top, approx 25 minutes. Garnish with fresh chives and you're done!
Recipe by Eat Thrive Glow at https://www.eatthriveglow.com/twice-baked-potatoes/