Mashed Potatoes Twice Baked
Experience the ultimate comfort food fusion with this indulgent recipe for Mashed Potatoes Twice Baked. Perfectly baked Russet potatoes are transformed into creamy pockets of flavor by blending their fluffy centers with butter, sour cream, milk, and sharp cheddar cheese, then seasoned with garlic powder, salt, and pepper for a mouthwatering finish. The mashed mixture is generously scooped back into the potato skins, creating irresistible potato boats that are baked again to golden perfection. Topped with fresh chives and a hint of paprika, these twice-baked potatoes make an impressive and satisfying side dish for family dinners or holiday feasts. Easy to prepare and bursting with cheesy, creamy goodness, this recipe elevates traditional mashed potatoes to show-stopping new heights.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 tablespoons Butter
- 0.5 cup Milk
- 0.5 cup Sour cream
- 1 cup Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Chives, chopped
- 1 teaspoon Olive oil
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly to remove dirt.
Lightly rub the potatoes with olive oil and prick each one a few times with a fork to release steam during baking.
Place the potatoes directly on the oven rack or a baking sheet and bake for 50–60 minutes, or until tender and easily pierced with a fork.
Remove the potatoes from the oven and let them cool slightly until safe to handle.
Cut each potato in half lengthwise. Carefully scoop out the centers of the potato halves into a large bowl, leaving about 1/4-inch of potato flesh intact to form a sturdy shell.
Add butter, milk, sour cream, cheddar cheese, salt, pepper, and garlic powder to the bowl with the scooped-out potato flesh. Using a potato masher or hand mixer, mash until smooth and well combined.
Spoon the mashed potato mixture back into the potato skins, mounding slightly to fit all the mixture.
Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 15–20 minutes, or until heated through and golden brown on top.
Remove from the oven and garnish with chopped chives and a sprinkle of paprika, if desired.
Serve warm and enjoy this creamy, cheesy mashed potato delight!
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.8 g | 156% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3597 mg | 156% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 22.0 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1233 mg | 95% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4248 mg | 90% | |
*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.
