Double Done Potatoes
Indulge in the ultimate comfort food with these irresistible Double Done Potatoes, a twice-baked sensation that's crispy on the outside and creamy on the inside. Perfectly roasted russet potatoes form the base for a luscious filling of buttery mashed potatoes blended with tangy sour cream, rich cheddar cheese, and a hint of green onion for a pop of freshness. Each potato boat is topped with melty cheese and baked to golden perfection, creating a dish that's both hearty and elegant. With minimal prep time and a foolproof method, these loaded potatoes are the perfect side dish or satisfying vegetarian main course to impress at any gathering. Featuring simple ingredients you already have in your kitchen, this crowd-pleasing recipe is a must-try for lovers of classic comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 1 cup Sour cream
- 1 cup Cheddar cheese, shredded
- 0.25 cup Whole milk
- 2 tablespoons Green onions, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Thoroughly scrub the russet potatoes and pat them dry with a clean kitchen towel.
Pierce each potato several times with a fork and rub their skins with olive oil.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a knife.
Remove the potatoes from the oven and let them cool for about 10 minutes, just enough to handle them safely.
Cut each potato in half lengthwise and carefully scoop out the flesh, leaving a thin shell to maintain the skin's structure. Place the potato flesh into a large mixing bowl.
Add the unsalted butter, sour cream, whole milk, salt, and black pepper into the mixing bowl with the potato flesh. Mash the ingredients together until smooth and creamy.
Fold in half of the shredded cheddar cheese and 1 tablespoon of the chopped green onions into the mashed potato mixture.
Scoop the mashed potato mixture back into the potato skins, evenly distributing it among all the halves.
Place the stuffed potatoes on a baking sheet and top each one with the remaining shredded cheddar cheese.
Return the baking sheet to the oven and bake for an additional 15 minutes, or until the cheese is melted and slightly golden.
Remove the potatoes from the oven and garnish with the remaining chopped green onions.
Serve immediately and enjoy!
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 7.7 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 333 mg | 26% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1520 mg | 32% | |
*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.
