57 Ratings
  • 5 star values: 30
  • 4 star values: 16
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2

These are great potatoes to serve with many different types of meals, and kids love them!

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bake potatoes for 1 hour or until soft.

  • In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted. Add sour cream and mix together.

  • Cut potatoes in half, scoop out insides while being careful not to tear the skins. Add to cheese mixture and mix together until smooth.

  • Stuff potato mixture back into potato shells and bake at 350 degrees F (175 degrees C) for 10 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

343 calories; 16.8 g total fat; 43 mg cholesterol; 385 mg sodium. 39 g carbohydrates; 10.4 g protein; Full Nutrition


Reviews (41)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/21/2003
I am a major fan of twice baked potatoes...and this is a good recipe. I did do a lot to change things up. I use shredded cheddar instead of american and I add some cream cheese to it. They come out very creamy and they taste great. Definately need to add salt and pepper to taste. This is definately a favorite at our house.
(53)

Most helpful critical review

Rating: 1 stars
03/01/2006
bland and hard to make
(7)
57 Ratings
  • 5 star values: 30
  • 4 star values: 16
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
07/21/2003
I am a major fan of twice baked potatoes...and this is a good recipe. I did do a lot to change things up. I use shredded cheddar instead of american and I add some cream cheese to it. They come out very creamy and they taste great. Definately need to add salt and pepper to taste. This is definately a favorite at our house.
(53)
Rating: 4 stars
02/26/2009
This is a very good basic recipe. I'd only add: Spice the potatos up well according to what you like. Cook one extra smaller potato for every 2 you make so you have lots of stuffing. If you 1st bake the potatos in foil retain the foil and roll into a U shaped strip to hold the potato halves steady for the 2nd bake.
(34)
Rating: 4 stars
07/23/2003
I used the american cheese slices and melted them seperate from the melted butter. Mixed the cheese butter sour cream in with the potatoes and added a dash of bacon bits and a couple TBLS minced green onions. The "scooping" stinks - I have yet to master it with 100% success but very good and went great with dinner.
(27)
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Rating: 5 stars
12/22/2008
This was a hit with my boyfriend!! I followed the recipe but I also added bacon shredded cheddar shredded mozzarella and some seasonings!
(17)
Rating: 4 stars
06/18/2009
I always cheat and use microwave potatoes that I scoop out and then bake in the oven. For the inside I add some garlic powder onion powder and mustard powder. I always use cheddar cheese or sharp cheese. You can substitue milk if you don't have sour cream. Be sure to sprinkle a little bit of paprika on top before baking. These are always a big hit.
(15)
Rating: 2 stars
04/24/2003
I really thoght that this recipe sounded great but I was definatly dissapointed.
(14)
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Rating: 5 stars
10/24/2002
I added shreded cheddar cheese and crumpled fried bacon! it was GREAT!! Next time I think I will add a dash of garlic salt for extra kick!!:0)
(12)
Rating: 3 stars
07/27/2003
I would recommend cheddar rather than american slices. I don't find that they melt very well. Plus with the cheddar you can shred it and just throw it in the potato mixture while mashing.
(10)
Rating: 5 stars
08/29/2002
very good and it goes with everything. My children are not very big on potatoes but they loved these. They beg me to make them.
(9)