Twice Baked Potatoes with Cheese Recipe

Provided By
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.
Share this!
Update Servings
  • 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.

Similar Recipes
Cheese and Bacon Twice Baked Potatoes
sour cream
Twice Baked Ice Box Potatoes
Pepper to taste
Shredded Colby Jack Cheese
russet potatoes
Great Twice Baked Potatoes
shredded cheese
baking potatoes

Twice Baked Potatoes with Cheese Recipe Reviews

twice baked potatoes 28

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
Comments (0)
GrillGuy User
Rating of 5 out of 5.0 stars
Reviewed By
"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."
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2023 Tecstra Systems, All Rights Reserved, RecipeTips.com