Mexican-Style Twice-Baked Potatoes

1. 1

   Preheat the oven to 350F.

2. 2

   Prick the potatoes with a fork or the tip of a sharp knife several times.

3. 3

   Bake until tender, about 1 hour.

4. 4

   Remove from the oven and let cool slightly, then cut each potato in half lengthwise and scoop the pulp into a bowl, leaving the shell intact.

5. 5

   With an electric mixer or a potato masher, beat or mash the pulp.

6. 6

   Add the sour cream, milk, salt, and pepper and beat until fluffy.

7. 7

   Stir in the cheese and green onions, if using.

8. 8

   Spoon the potato mixture back into the shells.

9. 9

   Place on a baking sheet and bake until heated through and lightly browned.

10. 10

    20 to 25 minutes.

11. 11

    Variation:

12. 12

    For Mexican-style twice-baked potatoes.

13. 13

    Use pepper Jack cheese instead of Cheddar cheese.

14. 14

    Add 1/4 cup salsa and sprinkle with chopped fresh cilantro instead of the green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.