Marks Twice Baked Potatoes
Creamy, cheesy, and irresistibly golden, Mark's Twice Baked Potatoes elevate comfort food to a whole new level. Made with fluffy russet potatoes, real butter, tangy sour cream, and gooey cheddar cheese, this recipe offers a luxurious filling that's mashed to perfection and baked to crispy perfection on top. A touch of chives adds a fresh, herby note, while a hint of olive oil and a perfectly crisp potato skin create a satisfying contrast in texture. It's the ultimate side dish for family dinners, holiday feasts, or any occasion that calls for rich, hearty flavors. With just a bit of prep and minimal hassle, these twice baked potatoes are sure to steal the show. Perfectly portioned for four servings, they are comfort food done right!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 4 pieces Large russet potatoes
- 4 tablespoons Butter
- 1 cup Sour cream
- 1.5 cups Shredded cheddar cheese
- 3 tablespoons Chives (chopped)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups Milk
- 1 tablespoon Olive oil
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Scrub the potatoes thoroughly and dry them completely. Use a fork to poke a few holes in each potato to allow steam to escape during baking.
Step 3
Rub the potatoes lightly with olive oil and place them directly on the oven rack. Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork.
Step 4
Remove the baked potatoes from the oven and let them cool for about 10 minutes, until they are safe to handle. Reduce the oven temperature to 375°F (190°C).
Step 5
Slice off the top third of each potato lengthwise. Scoop out the insides carefully, leaving a thin shell for stability, and place the potato flesh in a large mixing bowl.
Step 6
Mash the potato flesh with a fork or a potato masher. Add the butter, sour cream, 1 cup of shredded cheddar cheese, milk, chives, salt, and black pepper. Mix until smooth and creamy. Adjust the consistency with more milk if needed.
Step 7
Spoon the potato mixture back into the potato shells, mounding it slightly over the top.
Step 8
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over each stuffed potato.
Step 9
Place the stuffed potatoes on a baking sheet and return them to the oven. Bake at 375°F (190°C) for 15 to 20 minutes, or until the tops are golden and the filling is heated through.
Step 10
Serve hot, garnished with extra chopped chives if desired. Enjoy!
Nutrition Facts
| Serving size | 1390.6 grams (1390.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2372 |
| Total Fat 162.70g | 209% |
| Saturated Fat 95.60g | 478% |
| Polyunsaturated Fat 2.80g | |
| Cholesterol 434mg | 145% |
| Sodium 2793mg | 121% |
| Total Carbohydrate 173.10g | 63% |
| Dietary Fiber 18.50g | 66% |
| Total Sugars 23.70g | |
| Protein 71.00g | 142% |
| Vitamin D 36IU | 179% |
| Calcium 1681mg | 129% |
| Iron 7mg | 38% |
| Potassium 3822mg | 81% |
Source of Calories