Twice cooked potatoes= double the goodness

One of the few things in our house that we love and can never get sick of is potatoes. It could be since the only way you can go wrong is if you over cook them. Besides that they are great in all forms. So to go with the steak we were having for dinner the other night I made these twice cooked potatoes.
First I boiled them on the stove top to cook them through enough that I could easily scrape out the insides. So once they were done I cut them in half length wise and put the innards into a zip lock bag.

The inside of the potatoes.

What you have left

Now what you add to the potatoes is up to you. I just used what I had on hand at the time. The sour cream was a great replacement for milk which I normally would have added if making mashed potatoes. The seasoning salt adds a great little hint of flavor that helps bring out the flavor of the cheese and the sour cream.

After adding the ingredients I close up the bag and start mushing it all together. At this point I will have a little taste to make sure I dont need to add anything else. Then snip off one of the ends of the zip lock bag and pipe the mashed up potatoes into the skins.

I made these ahead of time so once dinner came around all I had to do was toss them in the oven. The good thing about these is you can make them in larger amounts and they freeze really well. I like to add a little cheese before baking them one last time. about 10-15 minutes at 350* and they are done. Enjoy!