Monday, November 17, 2008

Twice Baked Taters


Sea Salt
Kosher Salt
Sour Cream
Cheddar Cheese

Wash and while taters are still damp, stab w/knife a few times and cut a slit down the side. Rub with sea salt and wrap w/foil. Bake @ 425 for about an hour or till knife jabs in easily and comes out clean.
Slice taters in half. With a teaspoon, scoop out flesh and put in a large bowl. I use a ricer to squeeze the tater (a gift from a friend) meat so that there are very few lumps to contend with. Add butter, salt, pepper, milk and sour cream (to taste) and mix. Put tater mixture back into shells.
Roll taters on a plate to cover tops w/sharp Cheddar cheese. Sprinkle with more pepper and paprika. Cover w/foil and place in freezer until ready to use or bake at 350 for about 30 minutes or until heated through and cheese is melted.
That's all there is to it~

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