Cheesy Twice-Baked Potatoes

Total Time:
2 hr 15 min
Prep:
10 min
Inactive:
10 min
Cook:
1 hr 55 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 4 Idaho baking potatoes, scrubbed
  • 4 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 1/2 cup sour cream
  • 2 tablespoons minced chives
  • 2 cups grated white Cheddar
  • Kosher salt and freshly cracked black pepper
Directions
Watch how to make this recipe.
  • Preheat the oven to 425 degrees F.

  • Stab the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).

  • Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned. Set aside.

  • Once the fully cooked potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh of the potatoes, leaving a 1/4-inch rim to preserve the shape of the shells.

  • In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup of Cheddar and mix together. Season with salt and pepper to taste.

  • Spoon the mixture evenly into the 8 shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Serve warm.


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    This recipe is featured in:

    The Kitchen