Double Baked Potatoes
Submitted by Sue Lowes on Feb 03, 2010

New twist on twice baked potatoes. With gorgonzola

Servings:
4

Complexity:   
Easy

Total Time:
1 hour 30min.

Ingredients:
4 large russet potatoes
4 ounces crumbled Gorgonzola cheese
1/4 cup sour cream
1/4 cup half-and-half
2 tablespoons butter
1/2 tsp. salt
1/4 tsp. black pepper

Directions:
Preheat oven to 400 degrees. Scrub the potatoes, and pierce them with a fork several times. Bake the potatoes on a baking sheet for 55 minutes, or until soft to the touch. Removem them to cool for 30 minutes. Cut a slice off the top of each potato. With a spoon scoop out the potato pulp into a medium bowl, leaving a thin layer inside of the potato shell. With a hand-held masher, mash the potato pulp with the cheese, sour cream and half-and-half, and butter. Add the salt and pepper, and mix thoroughly. Heap the mixture back into the potato shells, put them on a baking sheet, and return to the oven. Bake for 15 minutes, or until hot.

Cook's Notes:
Sometimes I wipe vegetable oil on the outside of the potatoes. This prevents the peels from splitting while scooping out the pulp. After they are done, I sprinkle paprika on top.