Description
Creamy, cheesy twice baked potatoes elevate comfort food with classic american flavors. Rich potato skins stuffed with a velvety filling promise a delightful experience you’ll savor from first bite to last.
Ingredients
Scale
Main Ingredients:
- 4 russet potatoes
- 1 cup cheddar cheese, finely shredded
- 1/2 cup Monterey Jack cheese, finely shredded
- 1/3 cup sour cream
- 1/4–1/3 cup milk
- 2 tablespoons butter
Seasoning and Spices:
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish and Additional Ingredients:
- olive oil
- salt for sprinkling potatoes
- 2 slices crispy cooked bacon, chopped
- 1 scallion, thinly sliced
Instructions
- Preheat the oven to 350°F. Thoroughly wash potatoes, pat dry, and pierce with a fork to allow steam release. Massage each potato with olive oil and sprinkle with salt.
- Place potatoes directly on baking sheet and roast for 45-60 minutes until tender when gently squeezed. Ensure potatoes are fully cooked to prevent difficult scooping.
- Allow potatoes to cool slightly for comfortable handling. Slice lengthwise and delicately scoop out interior, maintaining a thin potato skin shell to prevent tearing.
- Transfer potato flesh to mixing bowl. Incorporate sour cream, butter, Monterey Jack, cheddar cheese, garlic powder, onion powder, salt, and pepper. Blend using hand mixer until smooth.
- Gradually add milk to achieve creamy consistency without becoming watery. Mix thoroughly to ensure even texture.
- Generously refill potato skins with the creamy potato mixture, distributing evenly.
- Increase oven temperature to 375°F. Sprinkle remaining cheddar cheese over filled potatoes.
- Bake for 15-20 minutes until cheese melts and potatoes are thoroughly heated.
- Remove from oven and garnish with crumbled bacon and chopped scallions for a final decorative touch.
Notes
- Choose large, starchy potatoes like Russet or Idaho for the best texture and easier scooping.
- After washing potatoes, thoroughly dry them to ensure crispy skin and prevent soggy results.
- Use a hand mixer gently to blend filling, avoiding overmixing which can make potatoes gluey.
- Swap dairy ingredients with vegan alternatives like plant-based cheese and coconut cream for lactose-free version.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg