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RECIPE
9 INGREDIENTS5 STEPS1HR 30MIN

Twice Baked Potatoes

4.0
2 Ratings

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166 Saved

In the Kitchen with Jonny

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.
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A perfect side dish for dinner or a special occasion, BBQ, or picnic.
1HR 30MIN
Total Time

In the Kitchen with Jonny

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
4
to taste
Oil
1 tsp
Onion Powder
1 tsp
Garlic Powder
2/3 cup
1/3 cup
1/4 cup
Butter , melted
1 1/4 cups
Sharp Cheddar Cheese
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
701
FAT
31.0 g
PROTEIN
21.0 g
CARBS
88.0 g

Cooking Instructions

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Step 1
Wash the Russet Potato (4) and dry it with paper towel. Then brush with Oil (to taste). 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 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 teaspoon), Garlic Powder (1 teaspoon), Sour Cream (2/3 cup), Salt and Pepper (to taste) and mix well. Add in some of the Sharp Cheddar Cheese (3 ounce).
Step 4
Spoon in the potato mixture into each of the potato canoes. Top with the rest of the Sharp Cheddar Cheese (2 ounce). Leave some cheddar for topping. Cook at 400 degrees F (200 degrees C) for 15-20 minutes.
Step 5
Serve and enjoy!

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Nutrition Per Serving
Calories
701
% Daily Value*
Fat
31.0 g
40%
Saturated Fat
20.9 g
104%
Trans Fat
0.0 g
--
Cholesterol
98.9 mg
33%
Carbohydrates
88.0 g
32%
Fiber
6.0 g
21%
Sugars
6.7 g
--
Protein
21.0 g
42%
Sodium
337.7 mg
15%
Vitamin D
--
--
Calcium
400.3 mg
31%
Iron
4.0 mg
22%
Potassium
1907.9 mg
41%
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