Position rack on lower 3rd of oven, preheat 425 degrees. Rub potatoes w/olive oil and sprinkle w/Kosher salt. Place on baking sheet and bake 45-55 minutes. Let Cool.
Reduce oven temp to 375 degrees. Lay a potato down flat and slice off the top 1/2 inch. Using a small spoon, carefully scoop out the flesh from inside the potato and transfer it to a bowl, leave 1/4 inch shell of potato skin. Repeat.
Add butter, sour cream, buttermilk, scallions and cheddar cheese to bowl w/potato. Using potato masher, mash and combine filling ingredients until smooth. Season w/salt and pepper to taste.
Spoon filling into potato shells, mound it up. Place stuffed potatoes on baking sheet and sprinkle 1 tbsp parmesan cheese on each potato. Sprinkle with paprika. Bake 15-20 minutes.
Serving
Suggestions
Potatoes can be prepared, covered and refrigerated for 2 days before final cooking of 15-20 minutes. Use tops to make potato skins as an appetizer.
Originally Submitted
5/27/2011
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