|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 14g||70%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||6%|
|*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.|
These twice-baked potatoes are a wonderful change of pace from everyday baked potatoes or the "same-old" mashed potatoes. The potato skins are filled with the savory mashed potato mixture and then the baking continues until the topping is golden brown.
- 4 large baking potatoes, such as russets
- 2 teaspoons olive oil
- 3 ounces softened cream cheese
- 1 teaspoon minced fresh or frozen chives
- 3 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 2 tablespoons sour cream
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 large egg, lightly beaten
- Optional: paprika
- Garnish: grated Parmesan cheese and chives
Gather the ingredients.
Preheat the oven to 400 F.
Scrub the potatoes well.
Rub them lightly with olive oil or shortening and pierce them with a fork in 2 or 3 places.
Place them directly on the rack in the preheated oven and bake them for about 1 hour or until fork-tender. Remove the potatoes to a rack and reduce the oven heat to 375 F.
When the potatoes are cool enough to handle, split them lengthwise and scoop the potato into a mixing bowl, taking caution to leave the potato skins intact.
Add the cream cheese, chives, butter, 1/2 cup of Parmesan cheese, and sour cream to the potato in the bowl. Beat this mixture until smooth. Taste and add salt and freshly ground black pepper, to taste.
Add the egg and beat until smooth.
Put the empty potato skins on a baking sheet. Carefully fill the skins with the potato mixture and sprinkle with additional cheese, green onions or chives, and paprika, if desired.
Bake in the oven until the filling is hot and lightly browned, around 20 to 25 minutes.
Serve hot and enjoy!
- Store any leftover baked potatoes in a sealed container in the refrigerator for 2 to 3 days. Make sure the potatoes stay upright in the container, otherwise the filling could all spill out. Warm them on a plate in the microwave or in a foil-wrapped oven-safe container in a warm oven.
Once you master this recipe, use it as a jumping-off point to make the twice-baked potatoes your own:
- Feel free to omit the chives or use sliced green onions in the filling instead.
- The mashed potato filling is excellent with cheddar cheese, pepper jack, or gruyere as well.
- Get creative and add in other mix-ins like homemade bacon bits, sauteed mushrooms, or even frizzled onions.
Make It a Meal
These twice-baked potatoes could certainly stand on their own as a main course. Pair them with a bright, acidic salad for a full dinner. For a heartier dinner, top the twice-baked potato with some hot bean or meat chili. Add some more cheese, sour cream, scallions, and diced red onions for a warm and cozy meal.