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Twice Baked Potatoes
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Recipe

10 INGREDIENTS • 5 STEPS • 1HR 30MINS

Twice Baked Potatoes

4
2 ratings
A perfect side dish for dinner or a special occasion, BBQ, or picnic.
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In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
A perfect side dish for dinner or a special occasion, BBQ, or picnic.
1HR 30MINS
Total Time
$0.81
Cost Per Serving
Ingredients
Servings
4
US / Metric
Russet Potato
4
Large Russet Potatoes
Oil
as needed
Oil
Onion Powder
1 tsp
Onion Powder
Garlic Powder
1 tsp
McCormick® Garlic Powder
Sour Cream
2/3 cup
Sour Cream
Milk
1/3 cup
Milk
Butter
1/4 cup
Butter, melted
Sharp Cheddar Cheese
1 1/4 cups
Sharp Cheddar Cheese
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
472
Fat
30.8 g
Protein
14.8 g
Carbs
35.6 g
Add to plan
logo
Twice Baked Potatoes
Save
author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
Cooking InstructionsHide images
step 1
Wash the Russet Potatoes (4) and dry it with a paper towel. Then brush with Oil (as needed). Bake at 400 degrees F (200 degrees C) for an hour.
step 1 Wash the Russet Potatoes (4) and dry it with a paper towel. Then brush with Oil (as needed). Bake at 400 degrees F (200 degrees C) for an hour.
step 2
On the long side of each recently cooked potato, slice off the top. Scoop out and reserve the potato innards, making sure to leave a bit of a wall to give the potato structure.
step 2 On the long side of each recently cooked potato, slice off the top. Scoop out and reserve the potato innards, making sure to leave a bit of a wall to give the potato structure.
step 3
Melt together the Butter (1/4 cup) and Milk (1/3 cup). Add to the scooped out potato and mash. Add the Onion Powder (1 tsp), McCormick® Garlic Powder (1 tsp), Sour Cream (2/3 cup), Salt (to taste), and Ground Black Pepper (to taste) and mix well. Add in some of the Sharp Cheddar Cheese (3/4 cup).
step 3 Melt together the Butter (1/4 cup) and Milk (1/3 cup). Add to the scooped out potato and mash. Add the Onion Powder (1 tsp), McCormick® Garlic Powder (1 tsp), Sour Cream (2/3 cup), Salt (to taste), and Ground Black Pepper (to taste) and mix well. Add in some of the Sharp Cheddar Cheese (3/4 cup).
step 4
Spoon in the potato mixture into each of the potato canoes. Top with the rest of the Sharp Cheddar Cheese (1/2 cup). Leave some cheddar for topping. Cook at 400 degrees F (200 degrees C) for 15-20 minutes.
step 4 Spoon in the potato mixture into each of the potato canoes. Top with the rest of the Sharp Cheddar Cheese (1/2 cup). Leave some cheddar for topping. Cook at 400 degrees F (200 degrees C) for 15-20 minutes.
step 5
Serve and enjoy!
step 5 Serve and enjoy!
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Tags
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Appetizers
American
Gluten-Free
Shellfish-Free
Vegetarian
Quick & Easy
Side Dish
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