Twice-baked potatoes, without the skins.

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Recipe Summary

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 26% DV; carbohydrates 34g 11% DV; fat 27.5g 42% DV; cholesterol 77.4mg 26% DV; sodium 573.1mg 23% DV. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 5 stars
11/09/2017
I took the easy and fast way to bake my potatoes I nuked them. I used garlic powder instead of garlic salt and added salt and pepper to taste. I didn't measure the cheese so I'm sure I added more than called for but we're cheese fanatics. Casserole was very tasty and next time I will leave the potatoes chunkier because of personal preference. Read More
(1)

Most helpful critical review

Rating: 3 stars
12/31/2017
I originally didn't change anything but as the potatoes were baking there was a big layer of grease on the top. I ended up having to add instant potatoes to it to soak it up. Next time I would cut back on the cheese or butter and bake more potatoes. Read More
(1)
9 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/31/2017
I originally didn't change anything but as the potatoes were baking there was a big layer of grease on the top. I ended up having to add instant potatoes to it to soak it up. Next time I would cut back on the cheese or butter and bake more potatoes. Read More
(1)
Rating: 5 stars
11/08/2017
I took the easy and fast way to bake my potatoes I nuked them. I used garlic powder instead of garlic salt and added salt and pepper to taste. I didn't measure the cheese so I'm sure I added more than called for but we're cheese fanatics. Casserole was very tasty and next time I will leave the potatoes chunkier because of personal preference. Read More
(1)
Rating: 5 stars
12/04/2017
I cheated and used instant potatoes (time thing). Everything else the same. Easy and delicious. Family loved it. I will try it again with real potatoes. I know it will be fantastic! Thanks for sharing Read More
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Rating: 5 stars
12/04/2018
I really enjoyed this recipe! Only change I made was that I left my potatoes in bite sized chunks and that I made it with a homemade cheese sauce because I ve tried this recipe before and felt it needed a small and minor tweak! Read More
Rating: 5 stars
09/17/2018
My family loved so I will definitely make it again. A perfect potato casserole to share at gatherings. Read More
Rating: 5 stars
02/21/2020
Made it like the recipe said except I did take one short cut. I cooked my potatoes in the microwave instead of in the oven. 8 minutes was a lot better than 50 minutes. everyone liked it and I will definitely make it again. Read More
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Rating: 5 stars
12/28/2017
Made this for Christmas dinner. Added crumbled bacon. Will make this again. Left out garlic...don't like garlic. I also did the potatoes in the microwave....much faster. Read More
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