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Cheese-Stuffed Twice-Baked Potatoes

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Total Time:Prep: 1-1/2 hours Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by CYNDY GERKEN, Naples, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 12, 2022

This is the first recipe I made when I initially became interested in cooking. No one can resist the creamy filling inside the crispy potato skins.—Cyndy Gerken, Naples, Florida

TEST KITCHEN APPROVED

Cheese-Stuffed Twice-Baked Potatoes

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Yield:16 servings
Prep:1 hour 30 min
Cook:25 min
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Ingredients

  • 8 large baking potatoes
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • filling:
    • 3/4 cup butter, cubed
    • 2-1/2 cups shredded cheddar cheese
    • 1 cup heavy whipping cream
    • 1/2 cup sour cream
    • 1/4 cup shredded Parmesan cheese
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 3 tablespoons minced chives, divided
Text Ingredients
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Directions

  1. Scrub and pierce potatoes; rub with oil. Sprinkle with salt and pepper. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
  2. In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper.
  3. In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells. Place on baking sheets. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Sprinkle with remaining chives.

Nutrition Facts

1 stuffed potato half: 385 calories, 24g fat (14g saturated fat), 68mg cholesterol, 355mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 9g protein.
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