Twice Baked Garlic Potatoes
Indulge in the ultimate comfort food with these rich and creamy Twice Baked Garlic Potatoes. This irresistible recipe pairs roasted garlic with fluffy Russet potatoes, creating a decadent filling enhanced by buttery sour cream, a touch of milk, and a generous sprinkle of shredded cheddar cheese. Baked to golden perfection, these potatoes are topped off with vibrant green onions for a burst of freshness. Perfect for family dinners or special occasions, this dish is a showstopping side that’s both hearty and flavorful. With its easy-to-follow steps and restaurant-quality results, this recipe delivers a crowd-pleasing treat in just under 1.5 hours. Ideal for garlic lovers and potato enthusiasts alike, these Twice Baked Garlic Potatoes will quickly become a table favorite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 bulb Garlic
- 1 teaspoon Olive oil
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 0.25 cup Milk
- 1 cup Cheddar cheese, shredded
- 2 pieces Green onions, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly. Pat them dry, then pierce each potato a few times with a fork.
Wrap the garlic bulb in aluminum foil, drizzle with 1 teaspoon of olive oil, and seal it tightly.
Place the potatoes directly on the oven rack and roast them for about 50-60 minutes, or until fork tender. Add the wrapped garlic to the oven during the last 30 minutes of cooking.
Once the potatoes and garlic are done, remove them from the oven and let them cool for 10 minutes, or until safe to handle.
Slice the potatoes in half lengthwise and carefully scoop out the flesh, leaving the skins intact to form potato shells. Place the scooped potato flesh into a mixing bowl.
Squeeze the roasted garlic cloves out of their skins and add them to the bowl with the potato flesh.
Add the butter, sour cream, milk, salt, and black pepper to the bowl. Mash everything together until smooth and creamy.
Fold in half of the shredded cheddar cheese and half of the chopped green onions.
Spoon the potato mixture back into the potato shells, mounding it slightly.
Place the filled potato shells on a baking sheet and sprinkle the remaining cheddar cheese on top.
Return the potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and golden.
Garnish with the remaining chopped green onions and serve hot.
Nutrition Facts
Calories |
2535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 3375 mg | 147% | |
| Total Carbohydrate | 305.1 g | 111% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 26.1 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1402 mg | 108% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 7387 mg | 157% | |
*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.
