4 medium russet potatoes (about 1-1/2 lbs.), scrubbed
½ cup whipping cream
¼ cup milk
3 Tablespoons butter, softened
2 Tablespoons whipped cream cheese, plain or with chives
¾ teaspoon salt, or to taste
⅛ teaspoon white pepper, or to taste
Topping suggestions:
Cooked crumbled bacon, finely shredded cheddar cheese, snipped chives, sliced green onion, chopped parsley, paprika or smoked paprika
Instructions
Heat oven to 400 degrees. Pierce each scrubbed potato with the tip of a sharp knife. Place potatoes on a baking sheet and bake for 1 hour or until tender. Remove from oven and let rest for 5 minutes. Reduce oven temperature to 325 degrees.
While potatoes are resting, whip the cream in bowl of electric mixer until firm peaks form. Transfer whipped cream to a small bowl and refrigerate while preparing other ingredients.
Using a sharp knife, slice each potato lengthwise making 8 halves. Working with 1 half at a time, hold each in the palm of your hand with a paper towel. Scoop out the pulp leaving a ¼" edge and bottom.
(I found that a serrated grapefruit spoon works best). Place pulp in the mixer bowl where you whipped the cream (no need to wash it). Scoop out remaining potato halves. There should be about 2 heaping cups of pulp. Add the milk, butter, cream cheese, salt, and pepper. Mix until smooth.
Remove whipped cream from refrigerator and fold into potato mixture a little at a time until well blended. Place potato halves back onto baking sheet. Spoon potato mixture evenly into each potato shell. Top with suggested toppings or your favorites. Bake at 325 degrees until warmed through, about 10-12 minutes.
Note: Shells can be made and filled in advance, covered with plastic wrap and refrigerated until ready to sprinkle with desired toppings and reheated at 325 degrees until hot. It's better to let the filled potatoes come to room temperature first, but if reheated cold, it will take longer.
Recipe by The Culinary Cellar at https://theculinarycellar.com/aunt-lovie-the-quilt-and-twice-baked-potatoes/