Twice Baked Cheesy Stuffed Garlic Potatoes

Twice Baked Cheesy Stuffed Garlic Potatoes

Ready in 45 minutes

Try this Twice Baked Cheesy Stuffed Garlic Potatoes recipe, or contribute your own. "Side Dish" and "Bake" are two of the tags cooks chose for Twice Baked Cheesy Stuffed Garlic Potatoes.

"This is a wonderful recipe for 2X baked potatoes! The seasoning is just right. I used grated sharp cheddar, and saved some to sprinkle on top. After the second baking, I put the spuds under the broiler and got a beautiful golden-toasty finish."

- billmc44

Top-ranked recipe named "Twice Baked Cheesy Stuffed Garlic Potatoes"

4.1 avg, 9 review(s) 89% would make again

Ingredients

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6 large Potatoes; russet or idaho
4 tbsp Butter
2 tbsp Sour cream
1 clove Garlic
1/2 tsp Salt
1/4 tsp Black pepper
1 cup Shredded Cheese; (swiss or sharp cheddar)
1/4 cup Chives; snipped fresh
Green onion; optional
Paprika; optional

Original recipe makes 12

Servings  

Preparation

Scrup potatoes thoroughly with a clean vegetable brush. Rinse well and pat dry with paper towels. Use the tines of a fork or the tip of a sharp knife to prick the potatoes.

Place the potatoes directly on the oven rack in the center of the oven. Bake potatoes ina 425F oven for 40 to 60 minutes or till tender and potatoes yield under gentle pressure. Remove from the oven; let stand about 10 minutes or until cool enough to handle.

Sit the potatoe on its side and cut potatoe in half vertically. Using a spoon, gently scoop out the flaky cooked potato pulp, leaving a 1/4 inch shell. Add the pulp to a large bowl. Use a potato masher to begin mashing the potatoes. Add butter, sour cream, garlic, salt and black pepper. Continue mashing until desired consistency. Taset for seasoning and add more butter or sour cream if desired. Stir in the cheese and 1/4 cup snipped fresh chives.

Spoon mashed potato mixture into the potato shells. Place shells in a shallow baking pan or a cooky sheet. Bake in a 425F oven for 20 to 25 minutes or until lightly browned.

If you like, sprinkel with additional snipped chives or thinly sliced green onion and sprinkle with paprika

Notes

I used the swiss cheese because I like it but the flavour got lost in the potatoe. Next time I will use the sharp cheddar. My wife loved them and I will be making them again.

Credits

Added on Award Medal
Verified by stevemur

photo by RKG1 RKG1

photo by Kellonm2 Kellonm2

Calories Per Serving: 275 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Twice Baked Cheesy Stuffed Garlic Potatoes

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These were good potatoes. We added extra cheese too.
jlburgart 1 year ago
This is a wonderful recipe for 2X baked potatoes! The seasoning is just right. I used grated sharp cheddar, and saved some to sprinkle on top. After the second baking, I put the spuds under the broiler and got a beautiful golden-toasty finish.
billmc44 1 year ago
I cheated and microwaved the potatoes in lieu of the first baking. The potato 'stuffing' tastes good though, even before putting it on the oven. Great recipe...
Kellonm2 2 years ago
So..... When do you add the cheese. Am I missing it from the directions?
Deedee11b 2 years ago
Excellent and simple. I added more cheese (sprinkled on top during the second bake). Thanks for sharing it.
JeffTheHut 2 years ago
Excellent recipe and will definitly make it again and again!
Kaaboom_99 4 years ago
I enjoyed this. I added cilantro and bacon to the mix.
Kaaboom_99 4 years ago
very good.... but the cheese flavor does tend to get lost in the potatoe. I also added butter
crowin 4 years ago
I used the swiss cheese because I like it but the flavour got lost in the potatoe. Next time I will use the sharp cheddar. My wife loved them and I will be making them again. [I posted this recipe.]
RKG1 8 years ago
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