Twice-Baked Potatoes
This take on the baked potato combines sour cream, cheese, scallions and butter into the mix, so these twice-baked potatoes are ready and loaded when they come out of the oven.
Makes: 8 potato halves
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Recipe Created By: Kristen Winston
Featured In: Tennessee Home & Farm
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Recipe Created By: Kristen Winston
Featured In: Tennessee Home & Farm
Ingredients
- 4 Russet potatoes, about 8 ounces each
- ½ cup sour cream
- 2 tablespoons butter
- ½ cup milk
- ½ cup sharp cheddar cheese, shredded
- 4 ounces cream cheese
- ½ cup scallions, chopped
- 1 ½ teaspoons kosher salt
- ¼ teaspoon pepper
Instructions
- Adjust over rack to upper middle position, and heat oven to 400 degrees.
- Bake potatoes on foil-lined baking sheet until skin is crisp and deep brown and fork easily pierces flesh, about 1 hour.
- Transfer potatoes to wire rack and let sit until cool enough to handle, about 10 minutes.
- Cut each potato in half lengthwise. Using a small dinner spoon, scoop flesh from each half into medium bowl, leaving a ¼-inch thickness of flesh in each skin. Sprinkle with salt and pepper.
- Meanwhile, mash potato flesh with fork until smooth. Stir in remaining ingredients, including salt and pepper to taste, until well-combined.
- Spoon mixture into skins, mounding slightly at the center, and return to oven.
- Broil until spotty brown and crisp on top, 10-15 minutes.
- Allow to cool for 10 minutes. Serve warm.
Tips & Notes
Hungry for more spuds? Dig into 10 of our favorite potato recipes.
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