These potatoes really are awesome – they’re a smooth and cheesy good time. What makes them especially awesome is the cheese, sour cream, chives and garlic mixture that gets stuffed back inside a scooped out once-baked potato. Think mashed potatoes stuffed into baked potatoes. Hence, awesome. An excellent side dish for a cool fall or winter (yes, sadly it’s on its way) dinner.
Start by scrubbing and baking a bunch of potatoes for about 25 minutes, until they’re tender and their skin is flakey :). Then cut them in half and scoop out the center.
Then comes the part where you mix the potatoes with cream cheese and other magical ingredients.
Then stuff the mixture in the potato bowls…
and bake ’em up….smooth, savoury, creamy, potatoes!
Serve with roasted chicken and some sautéed peas 🙂
Twice-Baked Potatoes Recipe
12 New potatoes, scrubbed clean
2 tbsp olive oil
4 ounces cream cheese, softened
1/2 cup sour cream
1 1/2 cups grated Monterey Jack cheese
1 tbsp minced chives
1 clove garlic, finely minced
Salt and black pepper to taste
- Preheat oven to 375 degrees F.
- Drizzle the potatoes with the olive oil and toss them to coat.
- Roast the potatoes for 20 to 25 minutes, or until they are tender and the skin is slightly crisp.
- Halve the potatoes. Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
- To the scooped-out potatoes, add the cream cheese, sour cream, monterey jack cheese, chives, garlic, and salt and pepper to taste. Mash until the potato mixture is totally smooth, and adjust seasoning as needed.
- Scoop the mixture into the potato shells. At this point, you can cover and refrigerate them until dinner time.
- Bake the potatoes for 20 to 25 minutes, or until golden brown on top. Serve with steaks, chicken, or just a nice green salad and a glass of wine. Enjoy!