Sour Cream and Onion Twice Baked Potatoes

I can still remember the first time I had a twice baked potato... It was creamy and full of cheese. I wondered why anyone would ever eat a plain old baked potato when these existed! Then I realized what a process it can be, and understood why my mom only occasionally made them. It's not a difficult process, but it's long! First baking the potatoes, cooling them, scraping out the potato, mixing the stuffing, restuffing them, and baking once again... and hoping none of the skins break when you scoop out the potato! There are a few shortcuts one can take, like microwaving the potatoes in the beginning and broiling them at the end, but I'm usually not looking for short cuts in the kitchen, I relish my time in there! However, this recipe can be made in stages. You can easily bake your potatoes the night before, or make them entirely and refrigerate them until you're ready to bake them off (I've even frozen them and baked them off!)

I decided to take a different approach with these baked potatoes. I recently was at a party and found myself going back to the sour cream and onion dip over and over. Combining sour cream and potatoes isn't very original, but this mixture I stuffed them with was a creation I just sort of winged, and it was a hit! If you're really pressed for time, you can just make these sour cream and onion mashed potatoes, but I love having a mashed potato like filling and then a crisp shell at the end...or two, because JJ doesn't eat his!

Sour Cream and Onion Twice Baked Potatoes

2 medium-large russet potatoes

1 tbsp. butter

1 cup diced onions

Salt and pepper

1/4 cup sherry

1/4 cup sour cream

1/2 tsp. garlic powder

Chives, parsley, or any other fresh herb

2 tbsp. grated parmesan

Heat oven to 400 degrees.

Scrub potatoes, piece with a fork, wrap in foil.

Place potatoes directly on the oven wrack, bake for an hour.

While potatoes bake, heat a skillet over low.

Add butter, onions, salt and pepper.

Sautee for 15 minutes, or until caramelized, add sherry, reduce and turn heat off.

When potatoes are cooled, about 30 minutes, cut off the top 1/3 and scoop out the flesh, add to a mixing bowl.Add onions, sour cream, garlic powder, herbs and parmesan to mixing bowl.

Mix well, taste and adjust seasonings.

If mixture seems dry, add stock or milk to thin.

Place potato shells on a baking sheet.

Spoon mixture back into skins, place back in the oven and bake for 20-30 minutes, until a golden brown crust forms.

Remove from the oven and plate.