Recipe: Twice Baked Potatoes

September is National Potato Month. Make some of my Twice Baked Potatoes from the Capital Cooking Cookbook to celebrate! Use this code for a discount: 5KCP7TEC. Only $20!

2 large russet potatoes, scrubbed and dried 2 to 4 tablespoons unsalted butter 1/3 cup sour cream 1 scallion, finely chopped Freshly grated nutmeg, optional 1/2 cup shredded sharp cheddar Kosher salt and freshly ground black pepper

1/2 Cup of half n half

Preheat

the oven to 400 degrees F. Place the potatoes directly on the rack in

the center of the oven and bake for 30 minutes. Pierce each potato in a

couple spots with a fork and continue to bake until tender, about 30

minutes more. Remove potatoes from the oven, and turn the heat to broil.

• * You could also cook the potatoes in the microwave.Cut
• the potatoes in half and carefully scoop out most of the potato into a
• bowl. Take care to leave enough potato in the skin so the shells stay
• together. Mash the potato lightly with mixer adding cream to make the
• potatoes nice and smooth. Then add 2 to 3 tablespoons of the butter,
• cheese and sour cream. Stir in the scallion, nutmeg, and season with
• salt and pepper, to taste. Season the skins with salt and pepper. Refill
• the shells with the potato mixture mounding it slightly. Sprinkle extra
• cheese on top of the potato filling. Brush the reserved top with the

remaining butter and season with salt and pepper.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 10 minutes. Serve immediately.