Sour Cream Stuffed Twice-Baked Potatoes

So one thing baby loves, loves, LOVES (and by baby I mean both myself and the child cookin' in my womb) is steak. But sometimes when I'm sitting by myself in my apartment, gollum-like, cramming an extra-rare ribeye into my mouth with my fingers (pregnancy is such a SPECIAL time!), I start to feel like maybe my meal should be a bit more...civilized.



And what's more civilized than potatoes?



Okay, lots of things. But what goes better with steak than potatoes? Nothing!



So I give you...sour cream stuffed twice-baked potatoes! They are extremely easy, and extremely delicious. Baking potatoes must be the easiest thing in the world, and these take only slightly more effort than that.



I put a lot of photographic emphasis on the potato baking part, if only because it is very important to me, when baking a potato, to have the perfect skin (also um my husband and I ate them too fast to take many more good pictures...this keeps happening to me). Do it with olive oil and salt and you will have a crispy, crackly, perfectly salted skin that is just to die for.



The fillings are optional and flexible - you should put in what you like best with potatoes. For me the focus was on green onions, sour cream, cheese, and my beloved chili powder. But they would be great with salsa, garlic, bacon, anything.



So next time you are eating your steak so rare it's dribbling blood down your chin and you love it (and YES, I was once a vegetarian), don't forget the stuffed potatoes!

Sour Cream Stuffed Twice-Baked Potatoes

Ingredients (all of these measurements come with the caveat 'to taste')

2 potatoes (I like yukon golds, but there are plenty of other types that are good)
sea salt
1/2 t olive oil
1/3 c sour cream
4 chopped green onions
1/2 c cheese
chili powder
any other toppings you want!

Preheat oven to 350. Wash potatoes thoroughly, chop out any dark spots. Dry them, poke several times with a fork. Rub each one with a few drops of olive oil. Dash each with salt on both sides. Put in heated oven directly on the rack. Bake until soft, about 45 minutes.

Remove from oven. Holding potato with hotpad, carefully slice off the top and place in bowl (you can discard it if you like, but I don't like to waste any part of the potato). Carefully dig out soft potato insides with spoon, keeping peel as intact as possible. Do this with each potato. Place skins on cookie sheet.

Add sour cream, green onions, and any other mix-ins you are using to the potatoes in the bowl and mash them all together. Keep adding sour cream (or milk) until you get a nice, mashed potato texture. When you are happy with the texture, carefully refill each potato skin with the new mixture. Top with cheese, green onions, and chili powder, and return to the oven for about 20 minutes, or until the cheese is melted.