Twice Baked Potatoes Recipe

How to make it

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• 1. Preheat the oven to 400 F. (200 C).
• 2. Scrub the potatoes well. Dry and brush with olive oil.
• 3. Place the potatoes directly on the rack (rock salt) in the center of the oven and bake for 30 minutes.
• 4. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 more minutes.
• 5. Remove potatoes from the oven, and turn the heat down to 350 F. (175 C.).
• 6. Hold the potato with an oven-mitt or towel, trim off the top third of the potatoes to make a canoe-like shape See Photo. Reserve the tops.
• 7. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together.
• 8. Mash the potato in the bowel lightly with fork along with 2-3 Tbs. of the butter, oregano and sour cream. Stir in the scallion, nutmeg (if using) and season with salt and pepper, to taste.
• 9. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
• 10. Set the potatoes and lids on a baking sheet (the cheese will melt and drip) and bake until heated through, about 20 minutes.
• 11. Serve immediately.
• Think about adding bacon bits, chopped shrimp, chopped broccoli, chopped mushrooms, etc. to the scooped out potato, before the second bake. A delicious stand alone snack.

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