Twice Baked Potatoes

  • 8 medium baking potatoes
  • Vegetable oil
  • ½ lb. butter softened
  • 1 pint of sour cream
  • 4 tbsp. of dried parsley
  • 16 ounces of shredded cheddar cheese
  • Salt and pepper to taste
  • Optional ingredients:
    • Chives
    • Garlic
    • Crumbled Bacon
  1. Pre-heat oven to 350˚F
  2. Wash and dry baking potatoes.
  3. Rub down with a light coating of vegetable oil, poke several times with fork and place on baking sheet.
  4. Bake in 350 degree oven for 45 minutes to an hour or until baked through.
  5. Remove and let cool slightly.
  6. Cut each potato in half lengthwise and scoop out the meat of the potato into a large mixing bowl. (Save the potato shells).
  7. Course or fine mash the potatoes based on personal preference.
  8. Add butter, sour cream, parsley, salt and pepper to taste. Mix well.
  9. Add 12 oz. of shredded cheddar (reserving approximately 4 oz. for the final product) and mix well.
  10. Carefully stuff the completed mixture back into the potato skins top with the remaining cheddar cheese and return to the oven for about 30-45 minutes until heated through.
  11. Remove and serve.