Twice Baked Potatoes ... AKA Davey's Taties
Ingredients
- 8 baking potatoes
- 3 tablespoons canola oil
- 2 sticks salted butter
- 1 cup sour cream
- 1 cup heavy cream
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup shredded cheddar
Instructions
- Preheat oven to 400° F
- Place the potatoes on a baking sheet. Rub them lightly with the canola oil and bake for 1 hour.
- Allow the potatoes to cool for 20 minutes. Cut potatoes in half lengthwise and scoop the insides into a large bowl; save the skins.
- Add sour cream, milk, butter, salt and pepper to the bowl and mix in with the potatoes using a hand masher or hand mixer depending on the consistency you want.
- Meanwhile, arrange the potato skins on a large baking sheet. Spoon in a heaping amount of the potato mixture and top with cheese.
- Bake until heated through, serve immediately.
Notes
You can also use cheese slices if desired. I prefer shredding my own cheese from a block as opposed to buying the pre-shredded cheese. Shredding your own is cheaper and it melts better as there are no added anti-caking agents added in to keep the cheese from clumping.