Cheesy Twice-Baked Potatoes

Name: Cheesy Twice-Baked Potatoes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: 4 russet potatoes, scrubbed; 4 tablespoons unsalted butter; 1 clove garlic, minced; 1 shallot, minced; 1/2 cup sour cream; 2 tablespoons minced fresh chives, plus more for topping; 2 cups grated white cheddar cheese (about 8 ounces); Kosher salt and freshly cracked black pepper

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Level: Easy

Total: 2 hr
Active: 20 min

Yield: 8 servings

Level: Easy

Total: 2 hr
Active: 20 min

Yield: 8 servings

Ingredients

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4 russet potatoes, scrubbed

4 tablespoons unsalted butter

1 clove garlic, minced

1 shallot, minced

1/2 cup sour cream

2 tablespoons minced fresh chives, plus more for topping

2 cups grated white cheddar cheese (about 8 ounces)

Kosher salt and freshly cracked black pepper

Directions

Preheat the oven to 425 degrees F. Pierce the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).
Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned, about 2 minutes. Set aside.
Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch rim to preserve the shape of the shells.
In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup cheese and mix together. Season with salt and pepper to taste.
Spoon the mixture evenly into the 8 potato shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Top with more chives. Serve warm.