Twice-Baked Potatoes with Irish Cheddar
- 4 large russet potatoes, (about 1 pound each)
- 2 teaspoons olive oil, plus more for the pan
- 3/4 cup half-and-half
- 1/2 cup sour cream, plus more for serving
- 1 1/2 cups shredded Irish Cheddar cheese or your favorite Cheddar, (about 7 ounces)
- 1/4 cup thinly sliced scallions, white and green parts (about 2 scallions)
- 2 tablespoons unsalted butter, melted
- Kosher salt and freshly ground black pepper
- 1/4 cup grated Parmigiano-Reggiano
- 1 tablespoon thinly sliced scallions or chives
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Russet potatoes, large (4)
- Scallions (1/4 cup)
- Scallions or chives (1 tablespoon)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (2 teaspoons)
- Dairy
- 1 1/2 cups shredded irish cheddar cheese or your favorite cheddar (7 ounces)
- Butter, unsalted (2 tablespoons)
- Half-and-half (3/4 cup)
- Parmigiano-reggiano, grated (1/4 cup)
- Sour cream (1/2 cup)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published March 12, 2012 (11 months ago).
393 people saved this recipe.
