Cheesy Twice-Baked Potatoes
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 298
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 52
- Sodium
- 422
- Total: 2 hr
- Active: 20 min
Ingredients
4 russet potatoes, scrubbed
4 tablespoons unsalted butter
1 clove garlic, minced
1 shallot, minced
1/2 cup sour cream
2 tablespoons minced fresh chives, plus more for topping
2 cups grated white cheddar cheese (about 8 ounces)
Kosher salt and freshly cracked black pepper
Directions
- Preheat the oven to 425 degrees F. Pierce 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, about 2 minutes. Set aside.
- Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh, 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 cheese and mix together. Season with salt and pepper to taste.
- Spoon the mixture evenly into the 8 potato shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Top with more chives. Serve warm.