Edam-twice baked potato
Taste the ultimate comfort food by stuffing baked potatoes with buttery, creamy, cheesy goodness
4 large russet potatoes, scrubbed
1/4 cup unsalted butter
1/2 cup sour cream
1/2 cup shredded Frico Edam cheese, divided
Salt and freshly ground black pepper
fresh oregano sprigs and sliced red pepper for garnish (optional)
Preheat the oven to 430°F.
Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour.
Remove from the oven and turn the heat down to 390°F.
Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact.
Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste.
Refill the shells with the potato mixture mounding it slightly.
Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes.
Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.
