Twice Baked Potatoes
Devashish
These indulgent twice baked potatoes deliver the ultimate comfort food experience in every bite. Whether served as a hearty side dish or a satisfying main course, this foolproof recipe guarantees restaurant-quality results right from your own kitchen.
Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Side Dish
Cuisine American
Servings 6
Calories 326 kcal
Potato masher
Mixing bowl
Electric mixer
- 6 medium 6 medium size Russet potatoes
- 3 Tablespoons butter
- 3 Tablespoons chives fresh, chopped
- salt and pepper to taste
- 3/4 cup milk (or evaporated milk. Add more as needed)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon paste
Wash and dry the potatoes, then prick the outsides of the potatoes a few times with a knife or fork. Rub them with olive oil and season with salt and pepper. Bake potatoes at 400 for about 1 hour, or until fork tender. Remove from oven and allow to rest until cool enough to handle.
Cut the top, lengthwise of each potato off and scoop out the flesh into a mixing bowl, leaving ¼ inch layer of potato flesh and skin, and the rest hollowed out.
Add butter, salt and pepper, chives, sour cream, garlic powder, chicken bouillon, and milk. Mash with a potato masher and then mix with beaters until smooth (but don't over-mix them or they will be gluey instead of light and fluffy.) Add more milk, if needed—it's better if the filling is on the softer side because the potato mixture will thicken up as it cooks again in the oven.
Top with shredded cheese and bake at 350 degrees F for 15 minutes or until the cheese is bubbly.
Calories: 326kcalCarbohydrates: 41gProtein: 12gFat: 13gSaturated Fat: 8gCholesterol: 38mgSodium: 276mgPotassium: 982mgFiber: 3gSugar: 3gVitamin A: 481IUVitamin C: 13mgCalcium: 221mgIron: 2mg
Keyword baked side dish, cheesy potatoes, creamy potatoes, loaded potatoes, stuffed potatoes