Twice-Baked Potatoes With Sour Cream

These potatoes are stuffed with sour cream, butter, and cheese, but the secret ingredient isn’t dairy.it’s a splash of balsamic vinegar, which gives the filling a sweet-tangy note. Scooping the baked potato flesh while it’s still hot helps the butter and cheese melt easily into the filling.

SERVES: 8

INGREDIENTS:

• 1 large Yukon Gold or medium russet potatoes (about 8 oz. each), scrubbed and dried
• 6 Tbs. unsalted butter
• 2 cups sour cream
• 1 cup thinly sliced chives or scallions
• 1 cup freshly grated Parmigiano-Reggiano
• 4 tsp. good-quality balsamic vinegar
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. Preheat the oven to 425°F, and bake the potatoes for 30 minutes, then continue baking for another 15 minutes until they are tender.
2. Cut off about one-quarter of the top of each potato, then scoop out the flesh into a bowl. Mash 4 Tbs. of butter into the potatoes, add sour cream, chives or scallions, 3/4 cup of cheese, and vinegar. Season to taste with salt and pepper.
3. Spoon the filling back into the potato shells, then place the potatoes upright on a baking sheet.
4. Dot the potatoes with the remaining 2 Tbs. of butter and sprinkle them with the remaining cheese.
5. Bake the potatoes for 20 to 25 minutes at 425°F until heated through and starting to brown on the top. If baking from the refrigerator, allow an additional 10 to 15 minutes to heat through.

PER SERVING:

370CALORIES | 8g PROTEI N | 42g CARB | 20g TOTALFAT | 12g S ATFAT |
5g MONOFAT | 1g POLYFAT | 45mg CHOL | 210mg S ODI UM | 4g FIBER