TWICE BAKED POTATOES
2, large russet baking potatoes (about 10-12 ounces each)
3 tablespoons butter, softened
¼ cup heavy cream
3 tablespoons sour cream
1 cup shredded cheddar cheese (preferably freshly shredded)
2 tablespoons grated parmesan cheese
1 egg, beaten
2 tablespoons chives, minced (plus more for garnish)
½ teaspoon salt
¼ teaspoon black pepper
Preheat oven to 375 degrees. Line a rimmed baking with parchment or foil.
Pierce the skin of the potatoes all over with a fork and place them in the oven, directly on the middle rack. Bake for 1 hour until very tender when pierced with a knife in the center. Let them cool for 20-30 minutes or until they are cool enough to handle.
Scoop the potato flesh out of the skins, taking care not to break the ‘shells’, and place it in a large bowl. Add the butter, cream, sour cream, ½ of the cheddar, the parmesan, egg, chives, salt and pepper to the bowl and mix thoroughly.
Scoop this mixture back into the potato skin shells and place them on the prepared baking sheet. Top with the remaining shredded cheddar cheese. Bake for 20 minutes until the cheese is fully melted and potatoes are hot throughout. Garnish with more chives and serve with more sour cream on the side.