How to make Twice-Baked Potatoes 

The Chopping Block's Owner/Chef Shelley Young demonstrates how to make Twice-Baked Potatoes. Watch all of our videos at www.thechoppin....
Twice-Baked Potatoes
Yield: 6 servings as a side
Active time: 25 minutes
Start to finish: 1 hour, 10 minutes
6 russet potatoes, scrubbed
1 stick butter
1 cup sour cream
1 cup milk, if needed
3 tablespoons chives, chopped
Salt and pepper to taste
1 cup sharp cheddar cheese, grated
Grapeseed oil
1. Preheat the oven to 400º.
2. Cover the potatoes in grapeseed oil and salt and pepper.
3. Place the potatoes on a parchment-lined sheet tray, and roast until they are knife tender, about 40 minutes.
4. Allow the potatoes to cool just a bit, and then cut the top part off. Use a spoon to scoop out the flesh into a bowl, leaving an 1/8-inch-thick wall inside the skins.
5. Whip the potatoes in a stand mixer or using a hand mixer, adding the cheese and butter until melted. Then add the sour cream. Add milk if needed to thin out the potato mixture. Stir in half of the chives, and season with salt and pepper to taste.
6. Refill the shells with the potato mixture using a pastry bag with star tip or spoon, mounding the filling slightly.
7. Return the potatoes to the parchment-lined sheet tray, and bake for about 10 minutes. Sprinkle with remaining chives, and serve warm.