Ingredients for Classic Stuffed Twice Baked Potatoes
- Baking Potatoes
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon salt
- 1/2 cup sour cream
- Sharp Cheddar Cheese
- 1-3 tablespoons milk (or more, to taste)
- American Cheese
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How to Make Classic Stuffed Twice Baked Potatoes
- Preheat oven to 400°F (200°C).
- Scrub 4 large russet potatoes thoroughly and pierce each with a fork several times.
- Bake for 1 hour, or until a fork easily pierces the center.
- Remove potatoes from oven and let cool slightly (about 15 minutes).
- Cut potatoes in half lengthwise and scoop out the flesh, leaving about 1/4-inch border, being careful not to tear the skins. Place potato flesh in a large bowl.
- Set potato skins aside.
- Add 1/4 cup (1/2 stick) unsalted butter, 1 teaspoon salt, and freshly ground black pepper to the bowl with the potato flesh.
- Mash until smooth using a potato masher or fork.
- Stir in 1/2 cup sour cream.
- Mash until combined.
- Add 1 1/2 cups shredded sharp cheddar cheese (or your favorite cheese).
- Mash until combined.
- Add 1 tablespoon milk.
- Mash until creamy. Add more milk, 1 tablespoon at a time, until you reach your desired consistency.
- Season with additional salt and pepper to taste.
- Fill the empty potato skins with the potato mixture, mounding slightly.
- Top each potato with a 1/2 slice of cheddar cheese (optional).
- Return to oven and bake for 15-20 minutes, or until heated through and cheese is melted and bubbly.
- If freezing, omit the cheese topping until reheating. Add a tablespoon or two of extra milk to the filling before freezing for a creamier result after reheating.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
7g
Fat
50g
Carbs
9g
