Twice Baked Potatoes
Description
The classic twice-baked potato — baked until the skin is crisp, scooped, and the filling mashed with butter, sour cream, shredded cheddar, and seasonings before being spooned back into the potato skins, topped with more cheese, and returned to the oven until golden and bubbly. A crowd-pleasing side dish that can be fully assembled ahead of time.
Ingredients
Instructions
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Preheat oven to 400°F. Scrub potatoes and prick several times with a fork.
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Bake at 400°F for about 1 hour until tender when pierced.
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Remove from oven and let cool slightly. Reduce oven to 350°F.
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Cut each potato in half lengthwise. Scoop out the flesh into a bowl, leaving a ÂĽ-inch shell.
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Mash potato flesh with butter, sour cream, and cheddar. Season with salt and pepper.
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Spoon filling back into potato shells. Top with additional cheddar.
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Bake at 350°F for 15–20 minutes until cheese is melted and filling is heated through.
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Garnish with chives or green onions if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 8g40%
- Cholesterol 38mg13%
- Sodium 260mg11%
- Total Carbohydrate 40g14%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make these a day ahead — fully assembled and refrigerated. Just add 10–15 minutes to the final bake time when going straight from cold to oven.
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