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Thursday, December 24, 2009

Twice-Baked Potatoes

An easy, yet impressive looking side dish. For some reason, most people seem to think a twice-baked potato is a challenge, but in reality they can be prepared quickly and easily. You can also change up the filling to whatever flavors you want. This cheddar and chive filling works well with any classic meat and potato meal. For an extra special finish, I transferred most of the filling into the potatoes and then piped on the top with a large star tip.

Twice-Baked Potatoes

4 baking potatoes
1/2 cup whole milk
2 T butter
1/2 cup cheddar cheese
1 clove garlic, minced

Bake potatoes in the oven (about 45 minutes) or microwave for about 10 minutes, stabbing multiple times with a fork. Cool for about 5 minutes and then cut off the top 1/4 of the potato. Using a clean kitchen towel, hollow out the potato with a spoon, leaving a 1/4" thick wall. Transfer potato filling into a mixing bowl.

Add milk, butter, cheddar cheese and garlic to bowl and combine. Snip about 1 T of chives and mix in. Spoon mixture back into potatoes. Reserve approximately 1/2 cup and transfer to a piping bag fitted with a large star tip. Pipe onto top of potatoes. Bake approximately 20 minutes at 375 degrees.

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