Recipe Instructions:
Ingredients:
4 large russet potatoes (about 800 grams)
2 tablespoons butter or olive oil (30 grams or 30 ml)
1/2 cup sour cream or Greek yogurt (120 grams)
1/2 cup shredded cheddar cheese (optional, about 60 grams)
Salt and pepper to taste
Chopped chives or green onions for garnish (optional)
Instructions:
o Preheat your oven to 400°F (200°C). Wash the potatoes and prick them with a fork a few times. Place them directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.
o Let the potatoes cool slightly. Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving a thin layer inside the skins.
o Mash the potato flesh with butter or olive oil, sour cream or Greek yogurt, shredded cheese (if using), salt, and pepper. Mix until smooth and creamy.
o Spoon the mashed potato mixture back into the potato skins, mounding it up.
o Place the filled potatoes on a baking sheet and bake at 400°F (200°C) for an additional 15-20 minutes, or until heated through and the tops are lightly golden.
o Garnish with chopped chives or green onions if desired. Enjoy your fluffy Twice-Baked Potatoes!
