Twice Baked Cheddar Stuffed Potatoes

Main/Side Dishes


Ingredient Amount
8 oz / 250 ml Cream cheese softened
1 cup / 250 ml Shredded old cheddar cheese
1/2cup / 125 ml Sour cream
1/3cup / 83 ml Optional chopped onion
1 Egg
2 tsp / 20 ml Salt
1/2 tsp / 5 ml Pepper
4-8 6 ounce russet potatoes
1/2 tsp / 2.5 ml Chives (optional garnish)
1/2 tsp / 2.5 ml Cooked bacon bits (Optional garnish)


Position rack in center of oven; preheat to 375°F. Wash and gently oil potatoes Wrap potatoes in tinfoil Pierce in several spots with fork. Place directly on oven rack; bake until very tender, about 45-60 minutes. Transfer to rack; cool 10 minutes. Using oven mitts, grasp 1 potato in hand. Using serrated knife, cut off top 1/4 of potato (lengthwise). Using spoon, scoop out potato, leaving 1/2-inch-thick shell; transfer potato flesh to large bowl. Repeat with remaining potatoes. In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy Spoon about 3/4 of potato mixture into shells, dividing evenly. Transfer remaining potato filling to pastry bag fitted with large star tip. Pipe filling atop potatoes. Place potatoes on baking sheet. (Can be made 1 day ahead. Cover loosely with plastic wrap and refrigerate.) Position rack in center of oven and preheat to 375°F. Bake potatoes until filling is heated through and tops brown, about 20 minutes.
This potato recipe is brought to you courtesy of Jennifer S.


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