“And here we have Idaho! Winning her way in fame…” And that’s all of the Idaho state song I can remember of the many trips to my mom’s home state with her singing as we crossed over the border. Do all states have a state song? Well, I’m in Idaho right now so it’s only fitting that I post a potato recipe, right?! I’ve been eating these Twice Baked Potatoes since I was little and they are still my favorite potato side dish!
And of course this is another amazing recipe from my mother (as good as her dinner and cinnamon rolls) . Seriously guys, she should really be the one writing this blog. It’s thanks to her I can cook and have good recipes. But I should mention that I did a little tweaking to the recipe. I basically just cut down on the fat (sour cream, butter, cream cheese) by about a fourth (50 calories and 5 grams fat per serving!) so it’s really not that noticeable in taste… just your waste line. Don’t make any more adjustments/substitutions or you won’t get the same creamy delicious results.
I have always been a big fan of potato skins and these are similar in that they are baked and loaded with cheese and green onions but I like that these are more filling since they are stuffed with mashed potato… and cream cheese, sour cream, and butter. You can eat just the inside but I prefer to also eat the skins after eating most of the inside.
These potatoes are a definite favorite in my family. When my siblings and I were kids, twice baked potatoes were often requested as part of our birthday dinners along side another favorite– beef brisket. They are also really good along side baby back ribs.
Oh, and another great thing about these potatoes is that you can make them ahead of time. You bake the potatoes, mix up all the filling, stuff the shells, and then put them in the fridge until you want to bake them. I really like that they are already portioned because then you know exactly how many people you can feed… unless they decide to go back for seconds!
How to Make Twice Baked Potatoes
Twice Baked Potatoes
- 4 baking potatoes (about 2 pounds)
- ¾ cup sour cream
- 6 tablespoons butter, melted
- 2 ounces cream cheese, softened
- 2 green onions, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon thyme
- ¼ cup milk
- ¾ cup grated Cheddar cheese
- Poke potatoes once with a knife and bake in a 400 degree oven for 1 hour our until tender.
- When cool enough to handle, cut potatoes in half lengthwise and spoon out the inside and place in a large mixing bowl. (Leave about a ¼ inch of the flesh of the potato still intact around the edges.) Set skins in a large baking dish.
- Add sour cream, butter, cream cheese, onions, salt, pepper, thyme, and milk to the potatoes and mash until light and smooth adding more milk if needed. Fold in cheese and spoon mixture into skins. Sprinkle with paprika for garnish.
- Place in fridge until ready to bake. Bake for 20 minutes at 350 degrees F.
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