Twice Baked Potatoes with Cheese Recipe

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The crisply potato shells holding that creamy filling are an elegant side dish to your main entree. These potatoes could also be frozen and then thawed and baked up later.
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  • 6 potatoes, baked
  • 1/2 cup sour cream
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon black pepper
  • salt, to taste
  • 2 tablespoons milk (optional)
  • 3/4 cup shredded cheddar cheese, divided
  • 1 tablespoon fresh chives, finely chopped (optional)
Bake potatoes as directed; let stand about 10 minutes.

Cut a lengthwise slice off the top of each baked potato; discard skin from slices and place pulp in a bowl. Scoop pulp out of potatoes; add pulp to the bowl.

Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt and pepper; beat until smooth. If necessary, stir in milk to reach desired consistency. Season to taste with salt and additional pepper. Stir in 1/2 cup of the cheddar cheese and chives, if desired. Divide the mashed potato mixture evenly among the potato shells. Place in a 2-quart baking dish.

Bake, uncovered, in a 425 F oven for 20-25 minutes or until light brown. Sprinkle with remaining cheese. Bake for 2-3 minutes more or until cheese melts.

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Twice Baked Potatoes with Cheese Recipe Reviews

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Average of 5.00 out of 5 stars
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GrillGuy User
Rating of 5 out of 5.0 stars
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"I made these with our steaks and asparagus last night. I also added bacon into the potato mixture cause bacon makes everything better, right? These tasted great. We ate the shells and all."
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