Double Cheese Twice Baked Potatoes
Get ready to elevate your side dish game with these indulgent Double Cheese Twice Baked Potatoes! Crisp golden russet potato shells are loaded with a creamy mixture of fluffy mashed potatoes, melty cheddar and mozzarella cheeses, tangy sour cream, and a hint of garlic for irresistible flavor in every bite. Topped with a generous layer of gooey melted cheese and fresh scallions, these twice-baked potatoes are the perfect balance of comfort and sophistication. Whether you're hosting a dinner party, planning a holiday feast, or simply looking for a hearty and satisfying addition to your meal, this recipe delivers a crowd-pleasing combination of textures and flavors. With just 20 minutes of prep time and some simple, wholesome ingredients, these stuffed potatoes are as easy to make as they are delicious!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 1 quarter cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 pieces scallions (thinly sliced)
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
Instructions
Preheat your oven to 400°F (200°C).
Wash the russet potatoes thoroughly, then pat them dry with a paper towel.
Pierce each potato several times with a fork and lightly coat each one with olive oil. Sprinkle with 1/2 teaspoon of salt.
Place the potatoes directly onto the oven rack or on a baking sheet and bake for 1 hour, or until the skins are crispy and the insides are tender when pierced with a knife.
Carefully remove the potatoes from the oven and let them cool for 10-15 minutes until they can be handled comfortably.
Using a sharp knife, cut each potato in half lengthwise. Scoop out the flesh into a large mixing bowl, leaving about 1/4 inch of potato in the skin to create a sturdy shell.
Mash the potato flesh in the bowl with a fork or potato masher. Add the butter, sour cream, milk, 1/2 cup of cheddar cheese, 1/2 cup of mozzarella cheese, black pepper, garlic powder, and the remaining 1/2 teaspoon of salt. Mix until creamy and well combined.
Spoon the mashed potato mixture back into the potato skins, mounding it slightly.
Place the filled potato skins on a baking sheet and sprinkle the remaining cheddar and mozzarella cheese evenly over the tops.
Return to the oven and bake at 400°F (200°C) for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with sliced scallions before serving.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 6.9 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 538 mg | 41% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1659 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
