Twice baked potatoes are a fun way to make our friend the potato something special. If you use a microwave to cook the potatoes, this comes together pretty quickly on a weeknight.
The key to twice baked potatoes is what you do with your mashed potato filling (plus, well, that sprinkling of cheese on the top of the potatoes). You can go as basic as salt, pepper, and butter. Or you can fancy your potatoes up with Greek yogurt or sour cream. Whatever strikes your tastebuds.
Signup for our Gluten-Free meal planner and newsletter
Gluten-free recipes and lifestyle tips delivered weekly
Twice-Baked Potatoes
By Published: June 5, 2013
- Yield: 4 Servings
- Prep: 1 hr 15 mins
- Cook: 30 mins
- Ready In: 1 hr 45 mins
What do you get when you combined mashed potatoes and baked potatoes? A creamy, delicious side dish!
Ingredients
- 3 large Russet potatoes
- 1/2 - 1 cup butter completely to taste
- 8 ounces sour cream or Greek yogurt see Notes
- crumbled bacon optional
- 1 cup Cheddar cheese shredded and divided
- milk or buttermilk as needed
- Salt and pepper to taste
Instructions
- Preheat your oven to 450 degrees. Scrub and dry your potatoes, place on a baking sheet. Bake the potatoes for about an hour and fifteen minutes. You want the potato inside to be nice and soft. (Or cook your potatoes in the microwave. The skin won’t be as crispy, but you can work with this, right?)
- While the potatoes are baking, prep your seasonings. Mix the butter, sour cream, crumbled bacon (if using), and half the cheddar cheese together.
- Remove the potatoes from the oven. Carefully slice them in half with a very sharp knife. Note: your potatoes will be very, very hot, so protect your fingers.
- Lower the temperature of your oven to 350 degrees.
- Now comes the hard part. Using a a dish towel or flexible oven mitt, hold the potato. Carefully scoop out the insides of the potato into a bowl. Put four of the shells on a baking sheet. Try not to break the skin (it’s not the worst thing in the world if you do), and leave a little bit of potato in the skin. Repeat for the rest of the potatoes.
- Add your seasonings to the potatoes and mash together. Taste, add salt, pepper, and anything else you think will make your potatoes tasty. Add a little milk if the potatoes are too dry and stiff.
- Scoop the mashed potato mixture back into the potato shells. Fill them up full — the mashed potatoes should be mounded rather than flush with the potato shell (this is why we have that extra potato!).
- Sprinkle more cheddar cheese over the potatoes. Go ahead, this isn’t one of my low-calorie, super-heavy recipes. This is comfort food.
- Bake at 350 degrees for 15 − 20 minutes. The cheese will be melty.
WordPress Recipe Plugin by ReciPress