Cheesy Double Baked Potatoes

We have a family tradition where my mom cooks the turkey and the sweet potatoes and I cook just about all the other sides. This year our table had a wide variety of vegetables, including green bean cassorole, summer veggie medley, cheesy double baked potatoes, corn, cranberry sauce, and rolls. Everything was so delicious and I am happy to say that my green beans, zuchinni and squash and my cheesy double baked potatoes went over wonderfully. 

 

I am sure most of you have heard of twice baked potatoes, and I am known in my family for my rendition of them. I like to include parmesean and a Sharp New York cheddar cheese, along with my secret ingredient (sour cream) to really make mine stand out. You may be saying to yourself that sour cream isn't really a secret ingredient to potatoes, but in my family, I have to keep with a secret because they say that they don't like the taste of it...I happen to beg to differ, since they LOVE my potatoes, but I am not going to ruin it by telling them why they like it so much :)

 

Ingredients:

6 large Russet potatoes

1/4 cup of milk 

2 heaping tbsp of sour cream

healthy pinch of salt and pepper

2 tsp garlic powder

2 tsp parsely

Grated Parmesean cheese

Freshly grated cheddar cheese

 

Rinse potatoes well to get rid of any excess dirt. Dry off, and prick with a fork (so they don't explode while cooking) and then wrap in foil. Place potatoes into a 425 degree oven for 1.5 hrs. After they come out of the oven, unwrap potatoes and cut lengthwise. Scoop out potato from their shells and place potatoes into a big bowl, and the skins onto a cookie sheet. After all of the potatoes have been separated, add milk, salt, pepper, sour cream, garlic powder, parsely and parmesean cheese into the bowl with the potatoes, Mix with beaters until smooth. Once the mixture is smooth, spoon back into the potato skins. Then top with cheddar cheese and place back into the oven until the cheese has melted. Remove and serve.