Twice Baked Potatoes

I love cheesy potatoes. So does my family. These twice baked are almost a meal in themselves. And perfect as a side with a pork chop or a steak – give them a try! You’ll love them too.

Here’s How to Do it:

Preheat the oven to 350° and bake the potatoes. When they are fork tender, remove from the oven and let them cool.

NOTE: You can bake them the day before if you want. Refrigerate them, but be sure to bring them to room temperature before you start working with them.

While they are cooling, melt the butter and grate the cheese.

When the potatoes are cool enough to handle, slice them in half lengthwise.

Carefully scoop out the inside, leaving a little in the skin shell. Put the insides in a bowl and set the jackets in a shallow, 2 qt. baking dish.

Crack some pepper and a little sea salt onto the potato jackets.

Pour 1/8 cup of the melted butter evenly over each half.

Now prepare the insides – Add 1/4 cup of the melted butter to the potato insides. Mash together.

Add salt and pepper to taste at this point. Finally, stir in the 1-3/4 cup of the cheddar.

Stuff each potato with 1/4 of the mixture.

Top with the remaining 1/2 cup of cheese spread evenly over each potato.

Place them back in the oven and bake for about 20-25 minutes, or until the tops are golden brown and the cheese is fully melted.

Top with some chopped green onions. Serve!

© Copyright 2021 The Lazy Gastronome

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Twice Baked Potatoes

Super easy, cheese potatoes that could be a meal in itself - but great as a side too!

Course: main dish, Side Dish

Cuisine: American

Keyword: butter, cheddar, potato, potatoes, twice baked

Servings: 4 servings

Author: HelenFern

Ingredients

• 2 large russet potatoes (russets have the best texture for stuffing with cheese)
• 3/8 cup melted butter
• 2-1/4 cup grated extra sharp cheddar cheese
• salt and pepper to taste
• 2-3 whole green onions, sliced

Instructions

1. Preheat the oven to 350° and bake the potatoes. When they are fork tender, remove from the oven and let them cool.

2. While the potatoes are cooling, melt the butter and grate the cheese. 

3. When the potatoes are cool enough to handle, slice them in half lengthwise.

4. Carefully scoop out the inside, leaving a little in the skin shell. Put the insides in a bowl and set the jackets in a shallow baking dish.

5. Crack some pepper and a little sea salt onto the potato jackets.

6. Pour 1/8 cup of the melted butter evenly over each half. 

7. Now prepare the insides - Add 1/4 cup of the melted butter to the potato insides. Mash together.

8. Add salt and pepper to taste at this point. Finally, stir in the 1-3/4 cup of the cheddar. 

9. Stuff each potato with 1/4 of the mixture.

10. Top with the remaining 1/2 cup of cheese spread evenly over each potato.

11. Place them back in the oven and bake for about 20-25 minutes, or until the tops are golden brown and the cheese is fully melted.

12. Top with some chopped green onions. Serve!

Recipe Notes

NOTE: You can bake the potatoes the day before if you want. Refrigerate them, but be sure to bring them to room temperature before you start working with them. 

© Copyright 2021 The Lazy Gastronome

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