Are you looking forward to fall treats? We have some pumpkin recipes headed your way in the next few weeks. In the meantime, David Davenport’s Twice Baked Potato is a yummy way to spruce up the average baked potato.
Twice Baked Potato
Bloomington Cooking School
4 medium Idaho baking potatoes
3/4 stick salted butter, cut into small pieces
1/2 cup extra-sharp cheddar cheese, grated (Cabot recommended)
Paprika, to taste
Sour cream, to taste
1) Wash and dry the potatoes. Place them on a pan and spray with cooking spray. Be sure to spray all sides of each potato. (Do not wrap in foil.) The cooking spray will cause the potato skin to become soft and cooperative.
2) Bake at 375ºF until a fork easily enters the center of each potato.
3) Using a small, sharp knife, cut a long window into the top of each potato. While holding it in a pot holder, carefully scoop out the inside of the potato. Leave enough shell to maintain a container.
4) Combine the inside of the potato, cheese, and butter with an electric mixer. The heat of the potato will melt the cheese and butter.
5) Mix in sour cream until desired consistency is met.
6) Fill the potato-skin containers with the mixture. Then sprinkle each potato with paprika.
7) Bake until the mixture is slightly browned.