Freezer friendly, Cheesy Twice Baked Potatoes are great to keep on hand for those steak and potato nights or anytime you grill. As a bonus, the top portion of the scooped out potatoes can be made into baked potato skins.

8 large russet potatoes, scrubbed (about 5 pounds)
1 stick butter, cut into pieces
1 1/2 tsp kosher salt
1 tsp black pepper
1 cup light sour cream
4 oz cheddar cheese , shredded (1 cup)

1. Preheat the oven to 400°.
2. Place the potatoes directly on the oven rack. Bake, turning once, until the potatoes yield to pressure, about one hour. The time depends on the size of the potatoes. Do not over-bake. Let cool just until the potatoes can be safely handled.
3. Slice the potatoes horizontally one third of the way down. Scoop the potatoes into a large bowl, leaving a quarter inch shell. Reserve the thinner portion for baked potato skins, if desired.
4.Add the butter, salt, and pepper. Beat the potato mixture until fluffy. Do not over-beat or the potato will become gluey. Stir in the sour cream and shredded cheese.
5. Scoop the potato mixture into the shells. Bake at 400° until lightly browned.

Servings: 8