Twice Baked Potatoes with Cream Cheese
Indulge in the ultimate comfort food with these Twice Baked Potatoes with Cream Cheese— a luscious, creamy take on a classic side dish! Made with fluffy baked russet potatoes, rich cream cheese, tangy sour cream, and melted cheddar, each bite is packed with flavor and texture. The potatoes are baked to perfection, then carefully scooped and mashed with savory garlic powder, butter, and milk for an irresistibly smooth filling. Topped with melty cheese and a sprinkle of fresh chives, they’re baked again for a golden, bubbly finish. Perfect as a hearty side dish or a crowd-pleasing appetizer, these twice-baked potatoes are a must-try for potato lovers.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 4 ounces cream cheese
- 4 tablespoons unsalted butter
- 0.25 cups whole milk
- 1 cups shredded cheddar cheese
- 0.25 cups sour cream
- 1 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons chopped fresh chives
- 1 tablespoons olive oil
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes thoroughly under running water and dry them with a towel. Pierce each potato several times with a fork.
Rub the olive oil evenly over the potatoes and place them on a baking sheet. Bake for 50-60 minutes, or until the skins are crisp and the potatoes are tender when pierced with a knife.
Remove the potatoes from the oven and let them cool for 10-15 minutes, or until they are cool enough to handle.
Cut each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4 inch of potato on the skins to maintain their shape.
Place the scooped-out potato flesh into a large mixing bowl. Add cream cheese, butter, milk, sour cream, garlic powder, salt, and pepper. Mash the ingredients together until smooth and creamy.
Fold in 3/4 cup of the shredded cheddar cheese and 1 tablespoon of the chopped chives.
Scoop the mashed potato mixture back into the potato skins, mounding it slightly. Place the stuffed potatoes back on the baking sheet.
Sprinkle the remaining shredded cheddar cheese over the top of the stuffed potatoes.
Return the stuffed potatoes to the oven and bake for an additional 15 minutes, or until the tops are golden and the cheese is melted.
Remove the potatoes from the oven and garnish with the remaining chopped chives. Serve warm and enjoy!
Nutrition Facts
Calories |
2211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 2386 mg | 104% | |
| Total Carbohydrate | 168.3 g | 61% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 16.2 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1163 mg | 89% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3996 mg | 85% | |
*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.
