Did someone say potatoes? Cheese? Sour Cream?
That sounds like my kind of perfect recipe!!!
Potatoes are my all time favorite indulgence. Whenever I can’t think of what to make for lunch or dinner, potatoes come to the rescue. So, it was baked potatoes this time, not once but twice. Twice baked, that is!
Twice baked potatoes are such a comfort food, with cheese topping!
Something you can prepare way in advance, and only having to bake for 10 – 15 minutes when you are ready to serve on a weeknight or a holiday gathering. Best thing I love about this recipe is basically you can add or remove whatever you wish to. Only potatoes are mandatory!
Wondering why these are called twice baked potatoes?
Well, these potatoes go into the oven two times. Once when they have to be cooked so that they are soft enough so that the insides are easy to scoop out, and second time to cook the potato fillings, melt the cheese and cook the potato skin.
To prepare the filling, you can use the ingredients of your choice. My recipe is fairly simple. You can saute the onions, add more veggies or spices. Modify it as per your taste buds.
These are great make ahead meals. Whenever I wish to make them during the weeknights, I simply go through the first round of baking. Fill up the potato shells with potato filling, and refrigerate for up to 3 days. When you want to eat them, just sprinkle some cheese and bake for 10 – 15 minutes.
ake your holiday meals perfect with these twice baked potatoes. These are great for not just the holidays but any other day!
- 4 Baking Potatoes large, washed, dried
- 1 cup Sour Cream
- 1/2 cup Milk
- 4 tbsp Butter softened, room temperature
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 cup Shredded Cheddar Cheese
- 1 tbsp Green Onions finely chopped
- 1 tbsp Cilantro optional, finely chopped
Preheat oven to 350F degree. Line your baking sheet with aluminum foil.
Poke the skin of the potatoes with a fork to let the steam escape. Rub olive oil on the potatoes. Sprinkle with salt and pepper. Arrange on baking sheet. Bake in an oven for 50 - 55 minutes or until the poked fork in the potatoes goes in easily. If not, bake them for some more time until the potatoes are soft enough. Make sure to turn the potatoes once or twice while baking.
When the potatoes are fully cooked, take them out of the oven. With a knife, remove the 1/3 part of potatoes, leaving the 2/3rd intact.
Scoop out the insides and transfer to the bowl. Save the remaining shells of the potatoes to put the filling back in.
Using a fork or potato masher, mash the potato insides in the bowl. Add the sour cream, butter and milk. Add more to get the richer flavor. Once it reaches your ideal consistency, add half of the cheese, salt to taste, black pepper, green onions and cilantro.
Take the potato shells and fold in the mashed potato mix.
Sprinkle remaining cheese over the top of the potatoes.
Arrange the filled shells on the baking again and bake for another 10 - 15 minutes or until the cheese on top is melting and bubbly.
Remove from the oven. Cool slightly. Serve while still slightly hot.