Ingredients for Quick Bake Twice Baked Potatoes
- Baking Potatoes
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup sour cream
- 2 tablespoons milk
- 2 tablespoons chopped fresh chives
- Cheddar Cheese
- Salt And Pepper
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How to Make Quick Bake Twice Baked Potatoes
- Preheat oven to 400°F (200°C).
- Wash 4 medium russet potatoes and pierce each several times with a fork.
- Place potatoes on a baking sheet and bake for 50-60 minutes, or until a fork easily pierces them. Baking time may vary depending on potato size.
- Remove potatoes from oven and let cool slightly until you can comfortably handle them.
- Reduce oven temperature to 350°F (175°C).
- Carefully slice off the top of each potato, creating a lid. Scoop out the potato flesh into a microwave-safe bowl, leaving about 1/4-inch border.
- In the bowl, mash the potatoes with 1/4 cup (1/2 stick) unsalted butter, 1/4 cup sour cream, 2 tablespoons milk, 2 tablespoons chopped fresh chives, 1/2 cup shredded cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Microwave the potato mixture on high for 30-second intervals, stirring well after each interval, until heated through and steaming (approximately 1-2 minutes total).
- Spoon the hot potato mixture back into the potato skins.
- Top with extra cheese and/or a sprinkle of paprika.
- Place the stuffed potatoes back on the baking sheet and bake for 10-15 minutes, or until the cheese is melted and bubbly and the potatoes are lightly browned.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
6g
Fat
80g
Carbs
10g
