Classic Stuffed Twice Baked Potatoes
photo by Loretta in Louisiana
- Ready In:
- 1hr 27mins
- Ingredients:
- 7
- Serves:
-
4-8
ingredients
- 4 medium baking potatoes
- 2 tablespoons butter
- 1⁄2 teaspoon salt
- 1⁄3 cup sour cream
- 1⁄3 cup sharp cheddar cheese, shredded
- 1 tablespoon milk, maybe more
- 4 slices American cheese or 4 slices other good melting cheese
directions
- Preheat oven to 400 degrees Fahrenheit.
- Scrub and pierce potatoes.
- Bake for one hour, or until fully cooked.
- Remove potatoes from oven and let cool slightly.
- Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
- Set skins aside.
- Add butter and salt to potatoes; mash until smooth.
- Add sour cream; mash until combined.
- Add cheese; mash until combined.
- Add one tablespoon of milk; mash.
- If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
- Add additional salt to taste, if needed.
- Fill empty skins with potato mixture.
- Top each potato with a half slice of cheese.
- Return to oven and reheat until hot.
- *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
- If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Excellent. I added some garlic powder seeing that I am a garlic addict. My son just stopped by and ate what I had left and took the ones that I was going to put in the freezer...LOL...HOG! I took a few pictures, will post them later. I also add a few green onion tops and a little fresh parsley... Very Very Very good! This is a for sure keeper. Thanks
see 5 more reviews
RECIPE SUBMITTED BY
GirlEatsWorld
United States
Pittsburgh - Animal lover. - Traveler - Lover of all things food