Twice-Baked Potatoes

Here’s a fun treat for the kids’ lunch boxes that’s as easy as A, B, C! Mum and Dad are sure to enjoy these cheesy baked spuds too 😉

Ingredients

  • 1½  tbsp  Dairy Dairy Low Fat Milk powder
  • 4 large russet potatoes
  • ½ cup water
  • 1/4 cup sour cream
  • 3 tbsp melted butter
  • 1 cup grated cheese, divided
  • ½ cup corn kernels
  • 2 tbsp chopped parsley, plus extra for garnish
  • 1 tsp salt
  • 1 tsp black pepper

 

Directions

  • Preheat your oven to 425°F
  • Pierce holes in the potatoes with a fork and place on a line baking tray.
  • Bake the potatoes for  45 – 60 minutes.
  • Let the potatoes cool slightly, then cut them in half lengthwise and scoop out the insides, leaving a thin shell.
  • Add Dairy Dairy, water, sour cream, melted butter, the potato insides, ½ cup of the grated cheese, corn kernels, chopped parsley, salt, and black pepper. Mash until smooth and well combined.
  • Spoon the potato mixture back into the potato shells.
  • Sprinkle the remaining ½ cup of grated cheese on top of the filled potatoes.
  • Place the potatoes back in the oven and bake for an additional 15 minutes, or until the cheese is melted and golden brown.
  • Garnish with chopped parsley.