Twice baked potatoes are the perfect hearty side dish to accompany dinner. They are made with perfectly crispy potato skins, and the most delicious cheesy filling. Pair with pork tenderloin, steak, or chicken, these potatoes are versatile, comforting, and warming for those cold winter nights!
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- Salt and pepper
- 4 tablespoons butter, cubed and softened
- 1/2 cup Garlic & Herb Cheese Spread
- 1/2 cup sour cream
- 1/2 cup milk
- 4 ounces Aged Cheddar, shredded and divided (1 cup)
- 1/4 cup minced fresh parsley
- Minced fresh parsley
Instructions
| 1. Heat oven to 400°F. |
| 2. Pierce potatoes with a fork. Place on an ungreased 15 x 10-inch baking pan. Rub with olive oil. Season with salt and pepper. Bake for 55-60 minutes or until tender. Cool potatoes on a wire rack. |
| 3. When cool enough to handle, cut each potato in half lengthwise. Carefully scoop out center pulp into a large bowl, leaving each half with a 1/4-inch shell. |
| 4. Mash pulp and butter. Add the garlic & herb cheese, sour cream and milk; mash until desired consistency. Stir in 1/2 cup cheddar and parsley. Season with salt and pepper. |
| 5. Spoon filling into potato shells; return to the pan. Sprinkle with remaining cheddar. Bake for 15-20 minutes longer or until potatoes are warmed through. Garnish with parsley. |
Tips
- As cheddar ages, it sharpens. If you want to try it even sharper, use 5 Year Cheddar instead! Looking for something a little on the milder side? Try our 1 Year White Cheddar.
- Change up the flavor of cheese spread to add your own twist to the recipe! Try with Aged Asiago Spread for a rich, tangy flavor, or Jalapeno Cheese Spread to add a little heat.
© Dairy Farmers of Wisconsin