Twiced Baked Potatoes.
4 large Russet Potatoes
1/4 cup butter
1 tablespoons minced chives
1/4 cup heavy cream
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1/3 cup parmesan cheese, grated
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Garnish
1-2 teaspoons minced chives
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Preheat oven to 400 degrees F.
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Wash and dry potatoes. Place in oven and bake for 1 hour or until done.
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Remove from oven; cool until potatoes can be handle. Slice potatoes in half and scoop out flesh into large bowl, leaving a 1/4" of potato in the shell.
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Set shells aside and lower oven temperature to 350 degrees F.
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Mash potatoes with cream, milk, butter, sour cream, chives, parmesan and salt and pepper. Mix until well combined.
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Spoon mixture back into potato shells and place on a baking sheet.
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Return potatoes to oven and bake until top edges of potato mixture begins to turn brown, about 25-30 minutes.
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Remove from oven and sprinke with remaining 1-2 teaspoons minced chives.
Serve immediately.
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