Twice Baked Cheddar Garlic Potatoes
Elevate your comfort food game with these Twice Baked Cheddar Garlic Potatoes—an irresistible side dish or hearty main that’s brimming with flavor! This recipe features creamy, cheesy mashed potato filling infused with roasted garlic, tangy sour cream, and rich, melty sharp cheddar cheese, all nestled back into crispy potato skins and baked to golden perfection. Topped with an extra layer of bubbling cheese and a sprinkle of fresh chives, these potatoes are a show-stopping addition to any meal. Perfect for weeknight dinners, festive gatherings, or even as a game-day snack, these indulgent yet easy-to-make twice-baked potatoes combine the earthy charm of Russet potatoes and the bold punch of roasted garlic for a dish your family will rave about. Make this recipe your go-to for satisfying cravings with minimal effort and maximum flavor appeal!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cloves Garlic cloves (roasted)
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 0.25 cup Whole milk
- 1.5 cups Sharp cheddar cheese (shredded)
- 2 tablespoons Chives (chopped)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and dry them thoroughly. Rub each potato with olive oil, sprinkle with salt, and place them on a baking sheet.
Bake the potatoes for 50-60 minutes, or until the skins are crispy and the potatoes are fork-tender. Remove from the oven and let cool for about 10 minutes.
While the potatoes bake, roast the garlic. Wrap the garlic cloves in aluminum foil and roast them in the oven for 20 minutes until soft and fragrant. Let the garlic cool slightly and then mash into a paste.
Once the potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the potato flesh into a mixing bowl, leaving about 1/4 inch of potato attached to the skins to maintain their shape.
Mash the potato flesh until smooth. Add the roasted garlic paste, butter, sour cream, milk, 1 cup of the shredded cheddar cheese, and black pepper. Mix until well combined and creamy.
Spoon the mashed potato mixture back into the potato skins, mounding it slightly.
Sprinkle the tops of the filled potatoes with the remaining 1/2 cup of cheddar cheese.
Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for an additional 15 minutes, or until the cheese on top is melted and bubbly.
Remove the potatoes from the oven and garnish with freshly chopped chives before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.6 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 402 mg | 31% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1552 mg | 33% | |
*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.
