When I was in Florida on my girls' weekend getaway, I had some marvelous twice baked potatoes at a seafood place. I wanted to recreate them at home, so I experimented a little. I came up with a pretty good version, I think. My family gobbled them up, so I did something right!
The beauty of these potatoes is that they can be frozen and baked for the second time at a later date. Such a convenient side dish to have on hand! These potatoes pair beautifully with steak, chicken, pork and seafood.
Here's what you need:
6 large potatoes
1 small onion, diced (about 1/2 cup)
2 teas sea salt
2 teas garlic powder
2 teas dried parsley
3/4 cup sour cream
2 cups shredded cheese (I used white cheddar)
Scrub the potatoes well and dry with a paper towel. Place directly on the oven rack to bake. I bake mine at 350 degrees for an hour and a half.
While the potatoes are baking, melt a little butter in a small pan. Add the diced onion and cook until soft and browned. Set aside.
Allow the baked potatoes to cool enough to handle. Slice each potato in half lengthwise. Using a spoon, scoop out the potato pulp from each half, leaving a 1/4-inch shell.
In a mixing bowl, combine the browned onions and potato pulp. Stir in the seasonings, herbs and sour cream. Feel free to add whatever seasonings your family likes here. Mix in 1 1/2 cups of the shredded cheese. Take a little taste and see if you need to add more seasonings. Spoon this filling back into the potato shells.