|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 5g||17%|
|Total Sugars 3g|
|Vitamin C 17mg||84%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Baked stuffed potatoes—also known as twice-baked potatoes—are always a hit, and they aren't difficult to make. The potatoes are baked and the flesh is scooped out of the skins and mashed. Once combined with butter and sour cream, the mixture is spooned back into the shells, topped with cheese, and baked until golden brown.
Gather the ingredients. Preheat the oven to 350 F.
Scrub the potatoes and pat them dry.
Prick the potatoes in several places with a fork.
Bake the potatoes for 45 to 50 minutes or until cooked through and tender. Remove from the oven and allow to cool.
Increase the oven temperature to 425 F. Cut each potato in half lengthwise.
While keeping the shells intact, scoop out the potato pulp, placing it into a large bowl.
Mash the potatoes or put them through a ricer.
Beat in the butter, sour cream, and salt and pepper.
Spoon the potato mixture back into only 6 of the shells.
Top each potato half with some of the shredded cheese and then sprinkle with paprika. Bake for about 15 minutes or until the cheese has melted and the potatoes are heated through.
Serve hot and enjoy.
- Make sure to poke holes in the potatoes before baking as they allow the steam to escape.
- Do not wrap the potatoes in aluminum foil and put them in the oven; this will cause them to steam instead of roast and result in a taste and texture similar to when the spuds are boiled.
- If you'd like to determine if the potatoes are done by their internal temperature, an instant-read thermometer should reach 210 F.
- Top the potatoes with a tablespoon or two of chili before sprinkling with the shredded cheese and paprika.
- Add finely chopped fresh chives to the potatoes along with the butter and sour cream.
- Sprinkle thinly sliced green onions over the stuffed potatoes before adding the cheese.
- Add chopped cooked broccoli or spinach to the potato mixture.
- Mix in a few tablespoons of grated Parmesan cheese.