Twice the Cheese Potatoes
Indulge in the ultimate comfort food with Twice the Cheese Potatoes, a decadent twist on classic loaded baked potatoes. This recipe features fluffy russet potatoes baked to perfection, then mashed with a creamy blend of butter, sour cream, and milk for a velvety texture. The magic lies in the duo of cheeses—sharp cheddar and gooey mozzarella—folded into the mixture and melted on top for a double layer of cheesy goodness. Enhanced with garlic powder and fresh green onions, these stuffed potato skins are baked again until golden and bubbly. Perfect as a side dish or a crowd-pleasing appetizer, these Twice the Cheese Potatoes are a rich, satisfying treat that's easy to prepare and impossible to resist!
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 1.5 cups Cheddar cheese (shredded)
- 1 cup Mozzarella cheese (shredded)
- 4 tablespoons Butter
- 1.5 cups Sour cream
- 0.5 cups Milk
- 2 stalks Green onions (sliced)
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly. Pat them dry and prick each potato several times with a fork.
Rub the potatoes with olive oil and place them on a baking sheet. Bake in the preheated oven for 50-60 minutes, or until the potatoes are tender and easily pierced with a fork.
Remove the baked potatoes from the oven, allowing them to cool slightly until they are safe to handle.
Cut each potato in half lengthwise and gently scoop out the flesh, leaving about 1/4-inch of potato attached to the skin. Place the scooped-out flesh into a large mixing bowl and set the potato skins aside on the baking sheet.
Add the butter, sour cream, milk, garlic powder, salt, and black pepper to the potato flesh. Use a potato masher or fork to mash everything together until smooth and creamy.
Fold in 1 cup of shredded cheddar cheese, 1/2 cup of shredded mozzarella cheese, and 1 stalk of sliced green onion into the mashed potatoes.
Spoon the cheesy potato mixture back into the hollowed-out potato skins, mounding slightly.
Top the stuffed potatoes evenly with the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese.
Return the stuffed potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbling.
Remove the potatoes from the oven, garnish with the remaining sliced green onion, and serve hot.
Nutrition Facts
Calories |
4066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.8 g | 269% | |
| Saturated Fat | 125.1 g | 626% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 4973 mg | 216% | |
| Total Carbohydrate | 439.5 g | 160% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 50.8 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 2698 mg | 208% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 10668 mg | 227% | |
*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.
