Servings: 4
Prep Time: 15 Min.
Cook Time: 75 Min.

+ 2 Washington russet potatoes, 8 oz. each, baked and cooled
+ 2 Tbsp. butter, softened
+ 2 Tbsp. sour cream or milk
+ 2 Tbsp. chopped chives or green onions
+ salt and pepper
+ 1/2 c. shredded Cheddar cheese

1. Preheat oven to 400°F. Scrub potatoes under cold water. Poke each potato with a fork. Place in oven and cook potatoes for 1 hr.
2. Remove from oven. Cool slightly. Using a sharp knife and on a cutting board, cut each baked potato in half the long way.
3. Using a spoon, scoop out the center of each potato half, leaving a boat of the skin and about 1/2 in. of the white part of the potato.
4. Put the scooped-out center portion of the potatoes into a medium bowl.
5. Mash the potatoes in the bowl with a masher (or put the cooked potatoes through a ricer or food mill into the bowl).
6. Stir in butter, sour cream, chives and a sprinkle each of salt and pepper and mash again.
7. Put the potato boats on a cookie sheet, cup-side up.
8. Spoon the mashed potato mixture into each cup.
9. Sprinkle the potato mixture with the cheese.
10. Carefully put into the oven.
11. Set the timer for 15 min.
12. Using potholders, carefully remove the baking sheet from the oven.

Wow! Baked and mashed potatoes all together. Twice Baked Potatoes are an old-fashioned favorite. You can bake the potatoes a day in advance if you wish.

Nutritional information is per potato half.

* For more great potato recipes, please visit potatokids.com or potatoes.com.

Calories: 222;   Total Fat: 12g;   Cholesterol: 34mg;   Total Carbs: 23g;   Fiber: 2g;   Protein: 6g;   Sodium: 221mg;