Rating: 4.6 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Twice-baked potatoes, without the skins.

Recipe Summary test

prep:
20 mins
cook:
1 hr 40 mins
total:
2 hrs
Servings:
8
Yield:
4 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.

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  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.

  • Reduce oven temperature to 350 degrees F (175 degrees C). Butter a casserole dish.

  • Scoop potato flesh into a bowl; discard skins. Add Cheddar cheese, sour cream, 1/4 cup butter, milk, cream cheese, chives, salt, garlic salt, and pepper. Mash mixture until combined and potatoes are still slightly lumpy. Spread into the prepared casserole dish. Create ridges on the surface with a fork, forming slight peaks.

  • Bake in the preheated oven until peaks are slightly crisped, about 30 minutes. Pour remaining 1/4 cup butter on top. Continue baking until golden brown, about 15 minutes.

Nutrition Facts

428 calories; protein 12.8g; carbohydrates 34g; fat 27.5g; cholesterol 77.4mg; sodium 573.1mg. Full Nutrition
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