Description
Rich and creamy twice-baked red potatoes bring comfort to your table with their crispy skin and velvety filling. Cheesy, herbed goodness awaits when you dive into this classic side dish that promises pure potato perfection.
Ingredients
Scale
Main Ingredients:
- 4 red potatoes
- 1/2 cup sour cream
- 1/4 cup milk
Dairy and Cheese:
- 1/2 cup shredded cheddar cheese
- 2 tbsp butter
Seasonings and Garnish:
- 2 green onions, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh chives, chopped
Instructions
- Preheat the oven to 400°F and thoroughly wash the red potatoes, ensuring all dirt is removed.
- Pierce each potato multiple times with a fork to allow steam to escape during baking.
- Place potatoes directly on the oven rack and bake for 45-50 minutes until they become tender when pierced with a knife.
- Remove potatoes from the oven and let them cool slightly until comfortable to handle, about 10 minutes.
- Slice each potato in half lengthwise and carefully scoop out the interior, leaving a thin shell to maintain potato structure.
- Transfer the potato flesh to a mixing bowl and mash thoroughly with butter, sour cream, and milk until smooth and creamy.
- Incorporate shredded cheddar cheese, salt, and black pepper into the mashed potato mixture, stirring until well combined.
- Spoon the enriched potato mixture back into the potato skin shells, creating generous mounds.
- Sprinkle additional cheddar cheese on top of each filled potato half.
- Return stuffed potatoes to the oven and bake for an additional 15-20 minutes until the cheese melts and tops become golden brown.
- Remove from oven and garnish with chopped green onions and fresh chives before serving immediately.
Notes
- Keep potato skins intact while scooping to create sturdy edible vessels for the creamy filling.
- Experiment with different cheese varieties like sharp white cheddar, gouda, or pepper jack for unique flavor profiles.
- Make these potatoes vegetarian-friendly by substituting butter with plant-based alternatives and using dairy-free sour cream and milk.
- Prepare ahead by refrigerating stuffed potatoes and baking just before serving to save time during meal preparation.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5-10 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 3g
- Sodium: 610mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg