Twice Baked Potatoes with Buttermilk
Creamy, cheesy, and impossibly comforting, these Twice Baked Potatoes with Buttermilk are the ultimate side dish for any occasion. First, fluffy Russet potatoes are roasted to perfection, then scooped and mashed with tangy buttermilk, rich butter, sour cream, sharp cheddar, and a hint of garlic for an unbeatable blend of flavors. The potato mixture is gently nestled back into their crispy skins and baked a second time to achieve that irresistible golden topping. Finished with fresh chives, these indulgent potatoes boast a creamy interior with a satisfying crunch. Perfect for dinner parties, holiday feasts, or a cozy family meal, this recipe is a surefire way to elevate your side dish game.
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Recipe Information
Ingredients
- 4 pieces large Russet potatoes
- 0.5 cups buttermilk
- 2 tablespoons unsalted butter
- 0.25 cups sour cream
- 0.5 cups shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives
- 0.5 teaspoons garlic powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoons olive oil
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pat them dry. Use a fork to pierce each potato several times to allow steam to escape during baking.
Rub the potatoes with olive oil and place them directly on the oven rack. Bake for 50-60 minutes, or until tender when pierced with a fork.
Remove the potatoes from the oven and let them cool for 10 minutes, or until they are easy to handle.
Slice each potato in half lengthwise and carefully scoop out the flesh, leaving a thin layer of potato inside the skins to maintain their structure. Transfer the scooped-out potato flesh to a mixing bowl.
Add the buttermilk, butter, sour cream, garlic powder, salt, and black pepper to the potato flesh. Mash until the mixture is smooth and creamy. Taste and adjust the seasonings as needed.
Gently fold in the shredded cheddar cheese and half of the chopped chives.
Spoon the mashed potato mixture back into the potato skins, mounding it slightly over the top.
Place the filled potato halves on a baking sheet. Return them to the oven and bake for an additional 15-20 minutes, or until the tops are golden and heated through.
Garnish with the remaining chives before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 2947 mg | 128% | |
| Total Carbohydrate | 162.0 g | 59% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 14.9 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 706 mg | 54% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3900 mg | 83% | |
*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.
