Twice Baked Potatoes with Cheese Recipe

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The crisply potato shells holding that creamy filling are an elegant side dish to your main entree. These potatoes could also be frozen and then thawed and baked up later.

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Servings:

Ingredients

6 potatoes, baked
1/2 cup sour cream
1/4 teaspoon garlic salt
1/8 teaspoon black pepper
salt, to taste
2 tablespoons milk (optional)
3/4 cup shredded cheddar cheese, divided
1 tablespoon fresh chives, finely chopped (optional)

Directions

Bake potatoes as directed; let stand about 10 minutes.

Cut a lengthwise slice off the top of each baked potato; discard skin from slices and place pulp in a bowl. Scoop pulp out of potatoes; add pulp to the bowl.

Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt and pepper; beat until smooth. If necessary, stir in milk to reach desired consistency. Season to taste with salt and additional pepper. Stir in 1/2 cup of the cheddar cheese and chives, if desired. Divide the mashed potato mixture evenly among the potato shells. Place in a 2-quart baking dish.

Bake, uncovered, in a 425 F oven for 20-25 minutes or until light brown. Sprinkle with remaining cheese. Bake for 2-3 minutes more or until cheese melts.

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Twice Baked Potatoes with Cheese Recipe Reviews

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Average of 5.00 out of 5 stars

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Reviewed By GrillGuy

"I made these with our steaks and asparagus last night. I also added bacon into the potato mixture cause bacon makes everything better, right? These tasted great. We ate the shells and all."