Stuffed Baked Potatoes

Baked potatoes on tray

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  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 4 to 6 servings

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 of their skins, mashed, seasoned, and then spooned back into their shells.

With a bevy of potential toppings like cheddar and Monterey Jack cheeses and chives, you'll have a hearty and satisfying snack. They also go great with chili and sour cream. This flavor bomb is a great fit for barbecues and game nights, so grab a fork and dig right in!

Ingredients

Steps to Make It

  1. Heat the oven to 350 F.

  2. Scrub potatoes and pat dry. Prick the potatoes in several places with a fork.

  3. Bake the potatoes for 45 to 50 minutes or until cooked through and tender. Remove from oven and allow to cool.

  4. Increase the oven temperature to 425 F.

  5. Halve potatoes lengthwise; scoop out pulp and mash or put through a ricer.

  6. Beat in the butter, sour cream, and salt and pepper.

  7. Pile potato mixture back into only 6 of the shells. Top with the shredded cheese and then sprinkle with paprika.

  8. Bake for about 15 minutes or until the cheese has melted and potatoes are heated through.

Tip

  • 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.

Recipe Variations

  • 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.