Twice Baked Potatoes
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
4 tablespoons heavy cream
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven mitt or towel, trim off the top of the potatoes to make a canoe-like shape.
Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together.
Rice or mash potatoes with all other ingredients except cheese. Place back in potato shell and top with cheddar. Place back in oven for cheese to melt- about 10 minutes.