Stuffed Baked Potatoes

Baked potatoes on tray

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

Baked stuffed potatoes—also known as twice-baked potatoes—are always a hit, and they aren't difficult to make. The potatoes are baked, then scooped out of their skins, mashed, seasoned, and then spooned back into the 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. Gather the ingredients. Preheat the oven to 350 F.

  2. Scrub potatoes and pat dry.

  3. Prick the potatoes in several places with a fork.

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

  5. Increase the oven temperature to 425 F. Cut each potato in half lengthwise.

  6. Scoop out the potato pulp, placing it into a large bowl.

  7. Mash the potatoes or put them through a ricer.

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

  9. Pile the potato mixture back into only 6 of the shells.

  10. Top with the shredded cheese and then sprinkle with paprika.

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

Tip

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.