Twice Baked Potatoes

Twice Baked Potatoes

Talk about a guilty pleasure!  Talk about the best of both worlds!  I love baked potatoes and I love mashed potatoes.  As a matter of fact, I don’t think that I have met a potato that I didn’t like.  Twice Baked Potatoes takes some effort, but isn’t complicated.  The payoff, however, is huge. 


4 Medium Baking Potatoes

1/2 Cup Sour Cream

1/4 Cup Half & Half

1/2 Cup Unsalted Butter

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

1/4 Teaspoon Garlic Powder

1 Tablespoon Chives

1 Cup Shredded Sharp Cheddar Cheese

Preheat your oven to 400° F.  Scrub the potatoes and pat dry.  Pierce the potatoes with a fork.  Place in the oven and bake on the center rack for 40 minutes.  Remove from the oven let stand for 10 minutes.  Hold each potato with an oven mitt or dish towel and cut a lengthwise slice off the top.  The potatoes will look like little canoes.  Carefully scoop out the insides and place into a bowl.  Make sure that you don’t scoop all of the insides out so the potatoes hold their shape.  Mash the potato pulp with an electric mixer on a low speed.  Add the butter, half & half, sour cream, salt, pepper, garlic powder and chives.  Beat for 2 minutes.  Stir in 1/2 cup of the cheddar cheese.  Spoon the mashed potato mixture back into the potato shells.  Place onto a parchment paper covered baking sheet.  Sprinkle the remaining cheddar cheese over the tops of the potatoes.  Bake for 20 to 25 minutes.  Remove from the oven and let stand for 5 minutes.  Transfer to a serving platter and serve hot.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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