Cheesy Twice-Baked Potatoes

Ingredients

• 4 (12-ounce) large russet potatoes
• Olive oil, as desired
• Kosher salt, as desired
• 1/2 cup Land O Lakes® Butter softened
• 1/2 cup sour cream
• 1 (8-ounce) package (2 cups) Land O Lakes® Sharp Yellow Cheddar Cheese Chunk shredded
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 to 2 teaspoons truffle oil, if desired
• Chopped fresh chives, as desired

Instructions

1. 1

   Heat oven to 400°F.

2. 2

   Rinse and dry potatoes; lightly coat with olive oil. Sprinkle all over with salt. Place potatoes directly onto oven rack; bake 1 hour. Remove from oven; let cool 20-30 minutes. Reduce oven to 350°F.

3. 3

   Cut off about one-fourth of top of potatoes; scoop out potatoes leaving about 1/4-inch shell. Scoop out potato from tops; discard skin from potato tops.

4. 4

   Combine removed potato flesh, butter, sour cream, cheese, 1 teaspoon salt, pepper and truffle oil, if desired. Using hand mixer or potato masher, mix until creamy and well combined.

5. 5

   Divide potato mixture evenly among shells (filling will be heaping). Place filled potatoes onto sheet pan; bake 30 minutes or until filling begins to brown in spots. Serve hot. Garnish with chives, if desired.