Twice Baked Potatoes
User Reviews
5
Twice Baked Potatoes
Description
This recipe begins by baking russet potatoes whole until soft, then slicing off the tops and scooping out the flesh. The potato flesh is combined with butter, sour cream, milk, chives, garlic powder, chicken bouillon, salt, and pepper, then mashed gently to avoid a gluey texture. The mashed mixture is smooth yet light, retaining flavor from the bouillon and herbs.
The potatoes are refilled with the creamy mash, topped with shredded cheddar, and baked again until the cheese is melted and bubbly, creating a rich crust. This method yields potatoes with a tender skin and a flavorful cheesy interior, blending creaminess with slight sharpness from cheddar.
Twice Baked Potatoes pair well with salads or roasted vegetables and can be prepared ahead. For make-ahead, assemble without the second bake and refrigerate up to one day, adding extra milk for softness. They can be frozen after flash freezing on a tray for up to three months but may lose texture quality when reheated.
Ingredients
- 6 medium size russet potato
- 3 Tablespoons butter
- 3 Tablespoons chives , fresh, chopped
- salt to taste
- black pepper to taste
- 3/4 cup milk , (or evaporated milk. Add more as needed)
- 1 cup cheddar cheese shredded
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon paste
Instructions
- Bake Potatoes: Wash and dry the potatoes, then prick the outsides of the potatoes a few times with a knife or fork. Rub them with olive oil and season with salt and pepper. Bake potatoes at 400 for about 1 hour, or until fork tender. Remove from oven and allow to rest until cool enough to handle.
- Remove potato flesh: Cut the top, lengthwise of each potato off and scoop out the flesh into a mixing bowl, leaving 1/4 inch layer of potato flesh and skin, and the rest hollowed out.
- Season mashed potatoes: Add butter, salt and pepper, chives, sour cream, garlic powder, chicken bouillon, and milk. Mash with a potato masher and then mix with beaters until smooth (but don’t over-mix them or they will be gluey instead of light and fluffy.) Add more milk, if needed—it’s better if the filling is on the softer side because the potato mixture will thicken up as it cooks again in the oven.
- Bake: Top with shredded cheese and bake at 350 degrees F for 15 minutes or until the cheese is bubbly.
Notes
- Avoid over-mixing mashed potato filling to prevent gluey texture; mash until smooth but light.
- Prepare fully without second bake for make-ahead; refrigerate covered up to one day.
- Add extra milk to mashed filling for softness before refrigeration if making ahead.
- Freeze individually after flash freezing for up to 3 months; thaw fully before reheating, though texture may be less ideal than fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 326kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 276mg | 12% |
| Potassium | 982mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 13mg | 14% |
| Calcium | 221mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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