Loaded Twice Baked Potatoes
Creamy and cheesy on the inside, with a crisp and salty outside, ABKs’ Loaded Twice Baked Potatoes are a side dish dream come true!
Ingredients
- 6-7 Russet potatoes , 3/4-1 pound each
- 1/2 cup unsalted butter, room temperature
- 1 cup half and half, warmed for 1 minute in microwave
- 1-2 teaspoons salt
- 1 teaspoon pepper
- 1- 1 1/2 cups sour cream
- 3 cups grated cheese, divided, I use Medium Cheddar or Colby Jack
Instructions
- You may want to adjust the measurements of butter, half & half, and sour cream depending on the size of potatoes used.
- Wash and pat potatoes dry. Coat with butter and sprinkle with salt and pepper. Pierce the potatoes with a fork about three times to allow heat to escape.
- Preheat oven to 350 degrees. Place a piece of parchment paper on a cookie sheet. Place rack in the center of the oven. Bake potatoes on prepared cookie sheet for about 1-1 ½ hours, or until knife is easily inserted in center of potato. Remove from oven and cool for 10 minutes.
- Cut off the top fourth of the potato lengthwise, using a dishtowel to protect your hand if needed. Gently scoop out the inside of the potato, leaving enough potato attached to the skin for the potato to be able to maintain its shape. Place potato insides in a large bowl. Place the potato skins back on the cookie sheet.
- Add the butter, half and half, and salt and pepper. Using a potato masher, mash the potatoes until the ingredients are incorporated. Stir in the sour cream and 2 1/4 cups grated cheese. Taste, and add salt and pepper as needed.
- The potatoes should be very creamy and soft. If they are not, add half and half or sour cream a few tablespoons at a time until soft.
- Using a large spoon, fill the potato skins until heaping. Top with remaining grated cheese. Bake for 15-20 minutes, uncovered until heated through and cheese is melted.
- Serve immediately, or keep warm in the oven until serving.
Notes
This recipe varies depending on the size of the potato. If the potatoes are large, use more half and half and sour cream to achieve the desired consistency. You're looking for the same consistency as a creamy mashed potato.
If making ahead, stuff the potatoes after making the mashed mixture. Cover with plastic wrap and refrigerate. When ready to cook, uncover and let sit on counter for 30 minutes. Bake for about 30 minutes at 350 degrees or until heated through. Remove from oven during last 10 minutes of cooking and top with grated cheese. Place back in oven until cheese is melted.
For young children or those with smaller appetites, use two small potatoes in place of one large.
I always use Russet potatoes. Their skins are tougher than any other potato and will hold up to being baked, scraped, and then rebaked.
If you have any extra filling, save it in a bowl and refrigerate to reheat later.