Twice-Baked Potatoes (Amber Style)

What is Amber's style you ask? Plain, boring and oh so delicious. (Okay, so most people wouldn't consider this boring, but Justin did next to his Chipotle Twice-Baked Potatoes.) You can pretty much adjust this recipe to your taste, but I am more than happy to leave them just like this. (Maybe because I ate one half and then was disappointed that I agreed to split the other half with Justin. I am selfish with my food, what can I say.)

Twice-Baked Potatoes

2 large russet potatoes
1/2 stick butter, room temperature
1/4 cup sour cream
1/2 tsp. salt
1/8 tsp. black pepper
2 scallions, finely chopped

Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.

In a large mixing bowl, combine butter, sour cream, salt, pepper, and scallions, leaving a few for garnish if desired. Cut the potatoes in half and use a spoon or melon baller to scoop out the flesh, leaving behind a thin layer of potato on the skin. Add the potato flesh to the bowl with the sour cream mixture. Mash the potatoes into the sour cream mixture until it’s combined and there are no large chunks of potato.

Spoon potato mixture evenly into potato shells. Bake for 15 minutes, or until potatoes are heated through.

Source: adapted from The Way the Cookie Crumbles