Twice Baked Potatoes with Sun Dried Tomatoes

Nutriscore Rating: 64/100

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.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 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

11 steps

1. Preheat your oven to 400°F (200°C).

2. Wash and dry the russet potatoes, then pierce each one several times with a fork.

3. 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.

4. 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).

5. 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.

6. 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.

7. Fold in the sun-dried tomatoes and 3/4 cup of the shredded cheddar cheese. Mix well to evenly distribute the ingredients.

8. Spoon the potato mixture back into the potato shells, mounding it slightly. Place the filled potatoes on a baking sheet.

9. Sprinkle the remaining 1/4 cup shredded cheddar cheese over the tops of the potatoes.

10. Bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and the tops are lightly golden.

11. Remove from the oven and garnish with chopped fresh parsley before serving.

Nutrition Facts

1 serving (277.4g)

Calories		500
% Daily Value*
Total Fat		28.8 g	37%
	Saturated Fat	17.8 g	89%
	Polyunsaturated Fat	0.0 g
Cholesterol		77 mg	26%
Sodium		586 mg	25%
Total Carbohydrate		48.8 g	18%
	Dietary Fiber	3.6 g	13%
	Total Sugars	9.4 g
Protein		15.0 g	30%
Vitamin D		0.7 mcg	3%
Calcium		297 mg	23%
Iron		2.2 mg	12%
Potassium		1387 mg	30%

*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.

Source of Calories

Fat: 1035 cal (50.4%%)

Protein: 238 cal (11.6%%)

Carbs: 782 cal (38.1%%)