4 large potatoes
4 Tbsp. butter
4 Tbsp. Whipping Cream
dash of salt and pepper
¾ cup shredded cheddar or Monterey Jack cheese for topping
Clean potatoes, prick with a fork and bake at 375º for 1 hour or until soft. Cut a thin slice off the top of each potato. Carefully scoop out pulp, and put in a bowl. Add butter and cream, season to taste with salt and pepper. Whip together until smooth. Fill potato shells, sprinkle with cheese, or garnish with dried parsley and paprika. Bake at 375º for 15 minutes or until heated through.
“If you warm the milk and butter you can eliminate baking them the second time, but serve immediately.”
“My mother, Emma, told the story about the first time she made Twice Baked Potatoes. A friend had told her to prick each potato with a fork and bake them. She did just that, and placed a fork in each potato and baked them each with a fork. When my mom got married her friend gave her forks as a joke.” –Nadine