Twice-Baked Potatoes
"These are a bit time-consuming, but SOOOO worth it! Perfect with grilled chicken or steak!"
photo by Kay D.
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 8 medium russet potatoes (about 5 lb.)
- 2 teaspoons oil
- 3⁄4 cup grated cheddar cheese
- 1⁄3 cup sour cream
- 1⁄4 cup margarine or 1/4 cup butter
- 1 scallion, minced (I usually use about 1/4 c. regular onion)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 dash garlic powder or 1 clove garlic, minced
directions
- Preheat oven to 425 degrees.
- Pierce potatoes with fork and rub with oil.
- Place on baking sheet, and bake until tender, about 45 minutes.
- Reduce heat to 350 degrees.
- Remove potatoes from oven.
- When cool enough to handle, horizontally cut the top skin off of each potato.
- Scoop out flesh, leaving 1/4 inch shell.
- Mash scooped out potato, then stir in cheddar cheese, sour cream, margarine, onion, and seasonings.
- Stuff potato skins with mixture (don't be afraid to pile it in!).
- Sprinkle with paprika.
- Bake until hot, about 25 minutes.
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Reviews
-
These potatoes were great. Glad to know I can freeze them. -
We love these potatoes. I have been making them for years. I like to make a big batch of them and freeze them. Then they are ready to go any time I need them. thanks for posting -
Made 4 large ones, plus baked an extra potato for more stuffing material. Really good recipe. The extra stuffing piled high made these extra good. Used super-sharp cheddar for tang. Sauteed the onions first before adding to the stuffing mixture. Coated the potatoes with butter rather than oil for baking...crispy skin. Line your baking sheet with foil to prevent scorch marks. Thanks, Manda. -
Awesome! I halved the recipe because its just my husband and I but I didn't use onions, just because I was in a hurry and didn't want to mince them. I'm sure they would have been even better ( if thats possible)! Thanks -
These delicious potatoes went great with Recipe #84002 . The were so tasty with the chops. I loved how the potatoes crusted up a little on the top and was nice and moist and filled with flavor as you dug down in. Great new addition to my recipes. Thanks Manda!
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RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
