I have been making these spuds, or a version of them for about twenty years. Taylor and Katie always asked for them on Halloween so that is how the twice baked potatoes tradition began. Honestly I never measure any of the ingredients. I just put everything in a large bowl and ask one of the kids to mash it together. So, when I made them this time I kind of measured all the ingredients and I had Taylor do the mashing. It’s do it yourself mash to order, you get exactly the amount of lumps you want.
10 humongous Russet potatoes
2 & 1/2 sticks butter
16 ounces shredded mozzarella cheese
12 ounces shredded mild cheddar
1 cup sour cream
Paprika to sprinkle on top
Sea salt and freshly ground black pepper to taste
1. Wash and scrub the potatoes. Bake the potatoes on a sheet pan in a 400 oven for around one hour until you can easily stick with a fork. Make sure you poke some holes in the potatoes before you bake them, so they don’t explode. One of my earliest and exciting culinary memories was of an exploded baked potato inside my mother’s oven.
2. Let the potatoes cool until you can handle them, you want them to still be warm when you cut them in half and scoop out the flesh and place it in a large bowl. Place the potato halves on baking sheets.
3. Add the cheeses, eggs, sour cream, butter, salt and pepper to the potatoes in the large bowl. Be generous with the salt. Mash everything together, leaving small some small lumps.
4. Place scoops of the potato mash in the potato halves on the baking sheets, use your hands to slightly press the mixture down. Sprinkle the tops with paprika. Depending on how much of the potato mixture you use in each half you may not use all of them. I like to slightly mound the mixture up in each one.
Bake at 350 degrees for about 30 minutes.
These potatoes are easy to cut in half or quarters to serve smaller people. This recipe serves a big group at Halloween plus extras to heat up for the next day.