Twice Baked Potatoes with Sun Dried Tomatoes
Elevate your side dish game with these irresistible Twice Baked Potatoes with Sun-Dried Tomatoes! This recipe takes fluffy baked russet potatoes to the next level by blending their creamy insides with tangy sun-dried tomatoes, sour cream, and a savory medley of cheddar cheese, garlic powder, and oregano. After being restuffed and topped with more melted cheddar, these potatoes bake to golden perfection, creating a crispy yet creamy bite in every forkful. Perfect for dinner parties or weeknight indulgence, these twice baked potatoes are easy to prepare and pack bold, Mediterranean-inspired flavors. Garnished with fresh parsley for a pop of color and freshness, they’re a show-stopping side dish that pairs beautifully with grilled meats, roasted veggies, or a crisp salad.
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Recipe Information
Ingredients
- 4 whole Russet potatoes
- 4 tablespoons Unsalted butter
- 0.25 cups Whole milk
- 0.5 cups Sour cream
- 0.5 cups Sun-dried tomatoes (finely chopped)
- 1 cups Cheddar cheese (shredded)
- 1 teaspoons Garlic powder
- 0.5 teaspoons Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 teaspoons Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the russet potatoes, then pierce each one several times with a fork.
Rub the potatoes with olive oil and place them directly on the oven rack. Bake for 50-60 minutes or until they are tender when pierced with a knife.
Remove the baked potatoes from the oven and let them cool slightly until safe to handle. Reduce the oven temperature to 375°F (190°C).
Using a sharp knife, cut the top third off each potato lengthwise. Carefully scoop out the insides, leaving a thin shell, and transfer the potato flesh to a large mixing bowl.
Add the butter, milk, sour cream, garlic powder, dried oregano, salt, and pepper to the potato flesh. Mash the mixture with a potato masher or fork until smooth and creamy.
Fold in the sun-dried tomatoes and 3/4 cup of the shredded cheddar cheese. Mix well to evenly distribute the ingredients.
Spoon the potato mixture back into the potato shells, mounding it slightly. Place the filled potatoes on a baking sheet.
Sprinkle the remaining 1/4 cup shredded cheddar cheese over the tops of the potatoes.
Bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and the tops are lightly golden.
Remove from the oven and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 234.7 g | 85% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 40.5 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1226 mg | 94% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 6758 mg | 144% | |
*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.
