double baked potatoes

Photo by The Culinary Nest

Photo by The Culinary Nest

These double baked babies are the perfect accompaniment to any meal! My favorite pairing is with a freshly grilled steak. Potatoes are literally one of my most favorite starches on this planet, especially potatoes loaded up with sour cream. Can’t help it, I love it, and sorry not sorry!

Recipe by: The Culinary Nest


MAKES

8 servings

Prep Time: 45 minutes

Total time: 1 hour 15 minutes


INGREDIENTS

4 large russet potatoes

1 cup sour cream

4 tablespoons butter, melted

1/4 cup half & half

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon seasoning salt (I prefer Lawry’s)

1/2 teaspoon pepper

1 cup sharp cheddar cheese

Garnish: paprika and chives


METHOD

  • Preheat oven to 425°F. 

  • Lightly coat skins of potatoes in vegetable oil. Using a fork, poke the tops of the potatoes 3-4 times. Bake for 45 minutes, or until fork tender, on a baking sheet. 

  • Cool until easy to handle. Lower oven to 375˚F. Using a sharp knife, carefully half each potato. Scoop out potato center into a medium bowl, leaving 1/4-inch boarder throughout potato shell. 

  • Mash potatoes and beat in sour cream, butter, half & half, garlic and onion powders, salts, and pepper until smooth. Stir in shredded cheese. 

  • Add filling to potato shells.

  • Bake for an additional 20 minutes or until heated through and slightly golden on top.

  • Top each potato with paprika and chives and dig in!

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Veggie, Vegetarian, Gluten FreeMegan Gregoryrusset potato, sour cream, cheddar cheese, garlic powder, onion powder, chives, half and halfComment