Baked stuffed potatoes—also known as twice-baked potatoes—are always a hit, and they aren't difficult to make. Potatoes are baked then scooped out, mashed and seasoned, and then spooned back into the shells.
Use cheddar, Monterey jack cheese, or a combination. Add chili to the potatoes, or add chives or green onions. See the topping and add-in suggestions in the tips and variations.
Heat the oven to 350 F.
Scrub potatoes and pat dry. Prick the potatoes in several places with a fork.
Bake the potatoes in the preheated oven for 45 to 50 minutes or until cooked through and tender.
Increase the oven temperature to 425 F.
Cut potatoes in half lengthwise; scoop out pulp and mash or put through a ricer.
Beat in the butter, sour cream, and salt and pepper.
Pile potato mixture back into only 6 of the shells. Sprinkle with the shredded cheese and then sprinkle with paprika.
Bake for about 15 minutes or until the cheese has melted and potatoes are heated through. Serves 4 to 6.
- For crispy, tasty potato skins, rub each potato with some olive oil and rub them with a small amount of sea salt or kosher salt.
- 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.