Make Twice Baked Potatoes for a perfectly portioned delicious dinner side dish that can be made in advance!
Well, I’m in Idaho right now so it’s only fitting that I post a potato recipe, right?!
“And here we have Idaho! Winning her way in fame…” And that’s all of the state song I can remember of the many trips to my mom’s home state with her singing the state song as we cross over the border. Do all states have a state song?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.
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 (coming soon!).
Mmmm! So creamy, rich, and cheesy! So good that the entire potato is eaten, even the skin!
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, fill the shells, and then put them in the fridge until you want to bake them. And they’re already perfectly portioned! Enjoy!
- 4 baking potatoes (about 2 pounds)
- ¾ cup sour cream
- 6 tablespoons butter, softened
- 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 (I like to use an electric hand mixer) until light and smooth (add more milk if needed). Fold in cheese and then spoon mixture into potato skins. Sprinkle with paprika for garnish.
- Place in fridge until ready to bake. Bake for 20 minutes at 350 degrees F.
Recipe source: Mom