By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

Karin's Twice-Baked Potatoes

Grilling a steak has never been more convenient for me. Between my range-top grill, in-range infrared broiler and outdoor Viking grill, my options are limitless. Selecting an entrée so easily frees me up to focus on side dishes. When I’m serving steak, I often turn to my Twice-Baked Potatoes.

The potatoes are baked in a 425-degree oven for one hour, then are removed to cool. Almost every cook or chef you meet has an opinion about the best temperature for baking potatoes, and that’s true of me as well. At this temperature the potatoes come out light and fluffy with a slightly crisp skin.

The final baking of the stuffed potato shells can be done right before serving, or the potatoes can be wrapped tightly in aluminum foil and frozen. I always prepare extra and freeze some for later. The potatoes can be defrosted in the refrigerator overnight, or on the counter for an hour or so. Just add more time to the baking if the potatoes aren’t completely thawed when baked the second time.

  • 2 large baking potatoes
  • 1 tablespoons butter or margarine
  • 4 green onions, chopped
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon mild paprika
  • 1/8 to 1/4-teaspoon cayenne pepper
  • 1 cup regular, reduced fat or fat free sour cream
  • 1 cup shredded sharp cheddar cheese, divided
Preheat oven to 425 degrees F. Wash potatoes and prick several times with a pairing knife or fork. Bake for 1 hour. Remove from oven and cool until cool enough to handle. Slice potatoes in half and scoop pulp into a large mixing bowl, leaving a 1⁄4-inch of potato around the edges and reserving the potato shells.

Reduce oven temperature to 350 degrees F.  Melt butter in a small skillet over medium heat, add green onions and sauté until wilted. Add to the potato pulp along with the garlic salt, paprika, cayenne and sour cream. Stir well, mashing with a fork or potato masher to break up any large chunks of potato. Stir in 3/4 cups of the cheese and divide among the reserved potato shells. Sprinkle with the remaining cheese and place on a baking sheet. Bake for 30 minutes, the cheese is melted and the potatoes are heated through.

Makes 4 servings.