We had baked potatoes the other night with maple bacon meatloaf. Tonight, I wanted something very simple for dinner. I was craving something cheesy. I was craving something comforting. I got thinking about the double-baked potatoes my mom used to make and got inspired. Now, this recipe is nothing like what she used to make, but it worked for me. 🙂
- 2 leftover baked potatoes
- 3/4 C shredded sharp cheese (I used cheddar)
- 1/4 tsp salt
- 1-2 pinches black pepper
- 2-3 Tbsp light sour cream
- Preheat the oven to 350F.
- Cut the potatoes in half and hollow out the flesh from the skin with a spoon. Do this carefully and be sure to leave about a 1/4″ rim of flesh still in the skins, or the skins will collapse/tear and won’t be strong enough to hold the filling.
- With a fork, mash together the potato flesh, 1/2 C of the cheese, salt, pepper and sour cream. It might seem a little dry, but it softens up in the oven, trust me.
- Split the mixture into four equal portions and carefully fill the shells with it. Top each with the reserved 1/4 C of cheese.
- Set the refilled potato skins on a baking sheet sprayed with cooking spray, equal distance apart. Bake for 15-18 minutes, or until the cheese on top is just starting to get a little bit browned on the edges.
- Allow to cool for a few minutes before serving as the insides will be molten!
- Enjoy. 🙂