Twice Baked Potatoes

Twice baked potatoes combine the crispy skin of a baked potato with the creamy flavors of mashed potatoes. These can be 100% prepped in advance, which makes them a great addition to any menu! Just pop them under the broiler for ten minutes before serving. You can also freeze them to always have on hand!
Serves 8

4 large potatoes
1 stick of butter, melted
4 ounces of cream cheese
1/2 cup of sour cream
2 teaspoons salt
1 teaspoon pepper

Preheat oven to 400 degrees

Prick potatoes all over with a fork and bake in the oven for one hour. Remove from oven and let cool on a baking rack for 15 minutes or until cool enough to handle.

Using a dish towel to handle the hot potato, cut the potato in half lengthwise with a serrated knife. Using a spoon, scoop potato flesh into a bowl, leaving a 1/4 inch rim of flesh in each potato.

Place potato shells on a baking sheet and sprinkle them with salt. Place shells back in the oven and bake an additional 10 minutes. This will dry out the shells and make them extra crisp!

While shells are baking, mash together the potato flesh with the remaining ingredients. You can use a fork or potato masher but if you want extra creamy potatoes, use your hand mixer or stand mixer.

Remove shells from the oven and turn the oven to the broil setting. Fill shells with mashed potato mixture. At this point you can place your stuffed potatoes in the fridge to keep until you are ready to serve, or you can place them back on the baking sheet and broil for ten minutes until golden brown on top.