Another family favorite revived! My dad would make these twice-baked potatoes and serve them with steak. We loved them! I've made a few adjustments from his original '70s vibe, like using cheddar instead of American cheese.
6Russet potatoespoked with a fork and rubbed in olive oil
1clove garlicminced
1tspsea salt
½tspfresh ground pepper
2tbspbutter
⅓cupmilk
⅔cupsour cream
dusting of ground paprikaoptional
2cupsgrated cheddar cheese
sliced mushroomsoptional
Instructions
Heat oven to 425°
Bake potatoes until tender, 50-60 minutes
Let cool
Cut potatoes in half lengthwise and scoop out the insides of the potato into a large bowl, being careful not to damage the skins
Add the garlic, salt, pepper, butter, milk, and sour cream
Mix together with a potato masher until blended, but leave a little texture
Scoop potato mixture back into the potato skins, and place in back in the baking pan.
Dust with paprika
Top with the cheese
Garnish with mushroom
Place in a 375° oven for 25 minutes
Notes
Pro tip: I bake 6 potatoes, but only use the skins from 4 of them. This makes my potato halves extra-full. This recipe makes a great casserole too.Serve with teriyaki steak made with LuLu's Teriyaki sauce.Jack's retro-'70s ingredients: