Twice Baked Potatoes Recipe

Ingredient 6 medium size Russet potatoes ▢3 Tablespoons butter ▢3 Tablespoons chives , fresh, chopped ▢salt and pepper , to taste ▢3/4 cup milk , (or evaporated milk. Add more as needed) ▢1 cup shredded cheddar cheese ▢1/2 cup sour cream ▢1/2 teaspoon garlic powder ▢1 teaspoon chicken bouillon paste

Bake Potatoes: Wash and dry the potatoes, then poke them with a knife or fork. Rub with olive oil, salt, and pepper. Bake at 400°F (200°C) for about 1 hour until soft. Let them cool.

Remove Potato Flesh: Cut off the top of each potato and scoop out some of the insides, leaving a thin layer of potato and skin.

Season Mashed Potatoes: In a bowl, mix the scooped potato with butter, salt, pepper, chives, sour cream.

Garlic powder, chicken bouillon, and a bit of milk. Mash it, then use beaters to mix until smooth but not too much.

Bake Again: Top the potatoes with shredded cheese and bake at 350°F (175°C) for 15 minutes until the cheese melts and bubbles.

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