Twice Baked Potatoes with Caramelized Shallots
Elevate your side dish game with these Twice Baked Potatoes with Caramelized Shallots, a luxurious twist on a classic comfort food. Starting with fluffy Russet potatoes, this recipe combines creamy heavy cream, tangy sour cream, and sharp cheddar cheese, delivering a rich and velvety filling. The highlight? Sweet, golden-brown caramelized shallots add a hint of sophisticated decadence to every bite. Perfectly baked twice for irresistibly crispy skins and a piping hot, flavorful center, these potatoes are finished with fresh chives for a burst of freshness. Ideal for holidays, dinner parties, or a cozy night in, this show-stopping recipe is as indulgent as it is easy to prepare.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 medium Shallots
- 4 tablespoons Butter
- 1 tablespoon Olive oil
- 0.5 cup Heavy cream
- 0.25 cup Sour cream
- 0.75 cup Shredded cheddar cheese
- 2 tablespoons Chopped fresh chives
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Scrub the potatoes clean under running water and pat them dry with a kitchen towel. Pierce each potato several times with a fork to allow steam to escape while baking.
Place the potatoes directly on the prepared baking sheet and bake in the oven for 50-60 minutes, or until they are fork-tender. Set aside to cool slightly.
While the potatoes are baking, prepare the caramelized shallots. Peel and thinly slice the shallots.
In a large skillet, heat the butter (2 tablespoons) and olive oil over medium heat. Add the sliced shallots and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes, or until the shallots are deeply golden and caramelized. Set aside.
Once the potatoes are cool enough to handle, carefully slice each one in half lengthwise. Scoop out the flesh into a mixing bowl, leaving about a 1/4-inch thick shell to maintain the potato's shape.
Add the remaining 2 tablespoons of butter, heavy cream, sour cream, shredded cheddar cheese, chopped fresh chives (reserve a small amount for garnish), salt, and black pepper to the potato flesh in the mixing bowl. Mash together until creamy and well combined.
Fold the caramelized shallots into the potato mixture, reserving a small amount for garnish if desired.
Spoon the filling back into the potato shells, mounding it slightly. Place the filled potatoes back onto the baking sheet.
Bake the stuffed potatoes in the oven at 375°F (190°C) for an additional 15 minutes, or until heated through and the tops are slightly golden.
Garnish the potatoes with the reserved caramelized shallots and chopped fresh chives before serving warm. Enjoy!
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 3463 mg | 151% | |
| Total Carbohydrate | 298.2 g | 108% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 30.6 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 941 mg | 72% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 7291 mg | 155% | |
*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.
