Twice baked potatoes.

Twice baked (grab your cholesterol meds - but these are sooo yummy, a rare splurge for company)

this is supposed to serve 6, but when I double this recipe for 8 people, there are rarely any leftovers - I'm sure you could halve the recipe as well.



4 medium Baking potatoes

1 Cup grated extra sharp cheddar

1/4 cup grated parmesan

1/2 cup sour cream (you can use 1/2 cup plain yogurt or 1/3 cup skim milk if you want to cut the fat a bit, why bother at this point I say LOL)

2 T unsalted butter

1/2 cup minced onion

2 garlic cloves, minced

S & P



Scrub the potatoes, poke all over with a fork and bake in the oven until cooked. (tender but not mushy when squeezed)

Split the potatoes in 1/2 while still hot. Carefully scrape the insides into a large bowl, saving the skins.

Add the cheeses, sour cream, butter, onion and garlic. mash well and season to taste.

Spoon in the mix to the skins, don't smooth the tops, you want it to have texture

Bake at 300 for 30-40 minutes until they starts to brown - these can be cooked at 300, 325, 350 for whatever time

that first part - baking and mixing of the filling can be done earlier in the day or the day before even.