Twice Baked Potatoes
This is a specialty of my brother Jeff's, who is the best chef in the family (no offense to Jay who is also pretty darn great) and when I say you will never make regular baked potatoes ever again, I am not exaggerating. This takes an extra couple of steps but the result is out of this world.
INGREDIENTS
3 large potatoes
1 cup sour cream
1/3 cup heavy cream (or milk)
3 Tbs butter
1 cup shredded Asiago cheese, plus enough for topping
1/3 cup finely diced onion
2 Tbs dried chives
Salt and pepper to taste
DIRECTIONS
Wash and bake the potatoes at 425 for an hour. They have to be fully cooked.
Remove from oven and cut them in half, long ways
Scoop out the potato into a bowl, maintaining the “boat” of the skin.
Add the remaining ingredients and mix until smooth, adding a little extra milk/cream or butter if needed
Fill the potato halves with the mixture
Cover with the remaining grated cheese
Bake for another 20 minutes at 385 until golden brown.
Enjoy!