Twice Baked Potatoes

4 medium sized baking potatoes, scrubbed and patted dry
2 tbsp olive oil
Coarse salt
2 tbsp unsalted butter, softened
1/2 cup sour cream or crème fraiche
2-3 tbsp buttermilk
1/2 cup thinly sliced scallions, including white, and 3 inches of green
1 cup freshly grated cheddar or Swiss cheese
freshly ground black pepper
1/4 cup freshly grated parmesan
paprika for garnish

position a rack in the lower third of the oven and preheat to 425f
rub the potatoes with olive oil and sprinkle salt over them. Place on a baking sheet and bake for 45-55 minutes, till tender, then let them cool
reduce the oven temp to 375f
Lay a potato flat and cut off the top half inch. Using a small spoon, scoop out the flesh into a bowl leaving 1/4 inch thick shell of potato. Repeat with all potatoes.
Add butter, sour cream, buttermilk, scallions and cheddar to the bowl. Mash and combine the filling till smooth and test for seasoning. Spoon the filling back into the potatoes , and top each with 1tbsp parmesan and some paprika. The potatoes can be made to this point and kept in the fridge for up to 2 days.
Bake about 15-20 minutes (add about 10 minutes if they are not room temp).

This is one of those foods that has always been around. I’ve always found them comforting, but I think I’ve only ever had pre-made frozen ones. These are much better. They are the kind of side dish that will make anything into a home-y and very American meal. My husband liked them so much he ate two.

This is another from Food To Live By.