Description
Cheesy twice-baked potatoes are a favorite side dish. Perfect for BBQs and Father’s Day.
Ingredients
Scale
- 6 russet potatoes, similar in size and shape
- Oil and salt to coat the potatoes
- 4 tablespoons butter
- 1/2 cup sour cream
- 1/3 cup heavy cream
- 1 teaspoon kosher salt, to taste
- 1/2 teaspoon white pepper
- 1–1/2 cups shredded cheddar cheese, divided
- 3 green onions, thinly chopped (both white and green parts)
Instructions
- Preheat oven to 375°F.
- Wash potatoes, oil, and salt the skins.
- Bake the potatoes in oven for 1 hour until baked and soft. Remove and allow the potatoes to cool until you can handle them.
- Slice off the top 1/3 of each potato.
- Carefully scoop out the flesh of the potato leaving a ⅛” shell. Being careful not to break the skin sides or bottom.
- In a medium bowl, add the potato flesh, butter, sour cream.
- Add half of heavy cream, adding more as needed to create a creamy filling.
- Season with kosher slat and pepper. Taste and adjust seasoning as desired.
- Stir in 3/4 cup shredded cheddar cheese and the green onions.
- Use a spoon to fill each skin with seasoned potato filling until heaped above the top of the potato and top with remaining cheese.
- Arrange on a baking sheet and bake a second time for 20 minutes or until the potatoes are heated through and the cheese is melted.
- Serve immediately.
Notes
You can prepare the cheesy twice-baked potatoes through step 10 ahead of time. Refrigerate for a up to a day or freeze each stuffed potato on a baking sheet until solid and firm. Remove each frozen potato and store them in a zip close bag. Add an extra 10-15 to the second baking time to bake the frozen potatoes.
