Description
These twice baked potatoes are a comforting and flavorful side dish featuring crispy potato skins filled with a creamy, cheesy mashed potato mixture. Combining the best of baked and mashed potatoes, they're perfect for family dinners or gatherings.
Ingredients
Potatoes
- 4 large russet potatoes
- Extra-virgin olive oil (for rubbing)
- Salt (sea salt, for sprinkling)
- Additional salt to taste
Mashed Potato Filling
- ½ cup milk
- ½ cup sour cream
- 4 tablespoons unsalted butter
- 2 garlic cloves, grated
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup grated cheddar cheese
- ½ cup chopped green onions
Instructions
- Preheat and Prepare Potatoes: Preheat the oven to 425°F and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Bake Potatoes: Use a fork to poke several holes in each potato for steam to escape. Place the potatoes on the baking sheet and rub them all over with extra-virgin olive oil. Bake for 60 to 70 minutes, or until the potatoes are tender and easily pierced with a fork.
- Cool and Scoop: Remove the potatoes from the oven and allow them to cool just enough to handle safely. Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh from the centers, leaving about a ¼-inch thick border around each potato skin to maintain its shape.
- Prepare Mashed Filling: Transfer the scooped-out potato flesh into a large mixing bowl. Add milk, sour cream, unsalted butter, grated garlic, sea salt, and freshly ground black pepper. Mash and mix until the potato mixture is smooth and creamy with all the ingredients well incorporated.
- Fill Potato Skins: Arrange the hollowed potato skins cut side up on the baking sheet. Sprinkle a little sea salt on the skins, then fill each with the creamy mashed potato mixture, distributing evenly.
- Add Cheese and Bake Again: Top each filled potato half with grated cheddar cheese. Return the baking sheet to the oven and bake for an additional 15 to 25 minutes until the cheese is melted, bubbly, and starting to brown.
- Garnish and Serve: Remove the twice baked potatoes from the oven and garnish them with chopped green onions. Season with additional salt if desired and serve warm.
Notes
- For crispier skins, brush the potato skins with a little extra olive oil before the second bake.
- You can substitute cheddar cheese with any other cheese like mozzarella or Monterey Jack if preferred.
- Make sure to let the potatoes cool slightly before scooping to avoid burning your hands.
- To make this recipe gluten free, ensure all ingredients used are gluten free certified.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
