Lyons Family Cookbook

Double Baked Potatoes

3

lbs

Russet or Yukon Gold potatoes

1

stick

(1/4 lb) butter

8

oz

sour cream

1

garlic clove, pressed

1/2

tsp

salt

1/4

tsp

black pepper

Optional:

2

Tbsp

Milk (as needed)

sharp cheddar cheese

1

Bake potatoes at 350° for 1 hour.

2

While potatoes are baking, in a mixing bowl, mix together butter, sour cream, garlic clove, salt & pepper. Set aside until potatoes are done baking.

3

After potatoes are done baking, remove from oven, cut each in half lengthwise, scoop out insides to the mixing bowl with the butter-sour cream mixture. Whip mixture until smooth and creamy, adding up to 2 Tbsp milk if needed.

4

Fill empty potato skins with the potato mixture.

5

Arrange on a baking sheet and return to a 350° oven for 30 more minutes.

6

Remove pan from oven. Top with sliced or grated sharp cheddar cheese, and bake for 1-2 additional minutes, just long enough to melt the cheese.

These potatoes freeze well and can be taken from the freezer as needed for a quick side-dish. If freezing the potatoes, freeze right after Step 4 above. In baking from the frozen state, bake for an additional 10-15 minutes in same 350° oven...or alternatively bake from frozen state in a microwave until hot.

Source

Source: Joan Lyons original