Recipe: Twice-Baked Potatoes 🥔
Overview:
Twice-baked potatoes are a timeless classic that never fail to delight with their creamy, cheesy goodness. Perfectly baked russet potatoes are hollowed out, mashed, mixed with savory ingredients, stuffed back into their skins, and baked again until golden and bubbly. This recipe yields irresistibly cheesy and flavorful twice-baked potatoes that are sure to steal the spotlight at any meal.
- Total Time: 1 hour 20 minutes
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Servings: 8
- Calories per Serving: 236.2 kcal
- Rating: ⭐⭐⭐⭐⭐ (based on 13 reviews)
Ingredients:
- 8 medium russet potatoes
- 2 cups shredded cheddar cheese
- 3/4 cup sour cream
- 1/3 cup margarine
- 1/4 cup butter
- 1 scallion, finely chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 garlic clove, minced
Instructions:
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Preheat Oven: Preheat your oven to 425°F (220°C).
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Prepare Potatoes: Wash the russet potatoes thoroughly and pat them dry with a paper towel. Pierce each potato several times with a fork to allow steam to escape during baking. Rub the potatoes with a light coating of oil to help crisp the skin.
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Bake Potatoes: Place the prepared potatoes on a baking sheet and bake in the preheated oven for about 45 minutes, or until they are tender when pierced with a fork.
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Reduce Heat: Once the potatoes are baked, reduce the oven temperature to 350°F (175°C).
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Prepare Potatoes for Stuffing: Remove the baked potatoes from the oven and allow them to cool slightly. Using a sharp knife, carefully slice off the top skin of each potato horizontally. Be cautious not to remove too much flesh. With a spoon, gently scoop out the potato flesh, leaving about a quarter-inch shell intact.
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Prepare Filling: In a mixing bowl, mash the scooped-out potato flesh using a fork or potato masher until smooth. Add the shredded cheddar cheese, sour cream, margarine, chopped scallion, minced garlic, salt, black pepper, and garlic powder. Mix until all the ingredients are well combined and the mixture is creamy.
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Stuff Potatoes: Generously stuff each potato shell with the prepared filling, mounding it slightly on top. Don’t be shy about packing in the delicious filling!
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Bake Again: Sprinkle the stuffed potatoes with paprika for an extra burst of flavor and a pop of color. Place the filled potatoes back on the baking sheet and return them to the oven.
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Final Bake: Bake the stuffed potatoes in the preheated oven for about 25 minutes, or until the filling is heated through and the tops are golden brown and slightly crispy.
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Serve: Once baked to perfection, remove the twice-baked potatoes from the oven and let them cool for a few minutes before serving. Garnish with additional chopped scallions or a dollop of sour cream if desired. Enjoy these indulgent twice-baked potatoes as a satisfying side dish or a comforting meal on their own.
Nutritional Information (per serving):
- Calories: 236.2 kcal
- Total Fat: 6.7g
- Saturated Fat: 3.5g
- Cholesterol: 16.1mg
- Sodium: 231.9mg
- Total Carbohydrates: 37.9g
- Dietary Fiber: 4.8g
- Sugars: 2.1g
- Protein: 7.2g
Tips:
- For extra flavor, try adding crispy bacon bits or diced cooked ham to the filling mixture.
- You can customize the filling with your favorite ingredients, such as chopped cooked broccoli, roasted red peppers, or caramelized onions.
- Leftover twice-baked potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the oven or microwave until heated through.
- To save time, you can bake the potatoes in advance and prepare the filling mixture ahead of time. Assemble the stuffed potatoes when you’re ready to bake them for a quick and easy meal.
Indulge in the creamy, cheesy goodness of these homemade twice-baked potatoes that are sure to become a family favorite. Whether served as a side dish or enjoyed as a satisfying main course, these flavorful potatoes are guaranteed to impress!
