Twice-Baked Potatoes

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I stole this recipe for Twice-Baked Potatoes from thepioneerwoman.com, originally the recipe was for smaller new potatoes, I substituted larger potatoes. Russet potatoes drizzled with oil and roasted start this yummy side dish. After roasting, the potatoes are halved and the centers are scooped out. The scooped out potato pieces are mashed and mixed with cream cheese, sour cream, shredded cheese and seasoning. Then the mashed mixture is scooped back into the potato shells and baked until golden. These potatoes are an easy to make side dish that can be fancy enough to serve for company. You won’t regret serving this potato side dish.

“I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them.” – Nora Ephron, Screenwriter, Journalist, Playwright, Producer (see more quotes in the Quotes tab)

Preheat oven to 375 F. Drizzle 4 russet potatoes with 2 tbsp olive oil, toss to coat. Roast 20 to 25 minutes until tender and skin slightly crisp. Halve the potatoes, use a spoon to remove inside, leaving a small margin.

In a bowl add scooped-out potato pieces and microwave using the baking potato button or on HIGH for 3 minutes. (I added this step, the first time I made the recipe the potatoes were not fully cooked and there were hard lumps from the uncooked potato pieces.)

Mash the microwaved potatoes.

Then add 4 oz softened cream cheese, ½ cup sour cream, 1 tbsp minced chives, 1 minced garlic clove, salt and pepper.

Fold in 1 ½ cups Monterey Jack Cheese and combine mixture until totally smooth. Taste, add more salt if needed.

Scoop the mixture into the potato shells.

Bake potatoes for 20-25 minutes, or until golden brown on top.

Serve warm.

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Twice-Baked Potatoes

Russet potatoes drizzled with oil and roasted start this yummy side dish. After roasting, the potatoes are halved and the centers are scooped out. The scooped out potato pieces are mashed and mixed with cream cheese, sour cream, shredded cheese and seasoning. Then the mashed mixture is scooped back into the potato shells and baked until golden. These potatoes are an easy to make side dish that can be fancy enough to serve for company.
Course Vegetable
Cuisine American
Keyword Potato
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 people

Ingredients

  • 4 russet potatoes scrubbed clean
  • 2 tbsp olive oil
  • 4 oz cream cheese softened
  • ½ cup sour cream
  • 1 ½ cups Monterey Jack Cheese
  • 1 tbsp minced chives
  • 1 garlic clove finely minced
  • Salt & Pepper

Instructions

  1. Preheat oven to 375 F.
  2. Drizzle potatoes with olive oil, toss to coat.
  3. Roast 20 to 25 minutes until tender and skin slightly crisp.
  4. Halve the potatoes, use a spoon to remove inside, leaving a small margin.
  5. In a bowl add scooped-out potato pieces and microwave using the baking potato button or on HIGH for 3 minutes. Mash the potatoes, and then add cream cheese, sour cream, Monterey Jack, chives, garlic, salt and pepper.
  6. Combine mixture until totally smooth. Taste, add more salt if needed.
  7. Scoop the mixture into the potato shells. (Can cover and refrigerate until ready to cook if pre-prepping.)
  8. Bake potatoes for 20-25 minutes, or until golden brown on top.

Recipe Notes

I have made this recipe with a variety of cheeses; also I have added cooked bacon pieces as well. You can also use reduced fat cream cheese, sour cream and cheese.