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Twice Baked Potatoes

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Level: Easy

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Description

This twice baked potatoes recipe makes the creamiest, fluffiest, cheesiest and most delicious potatoes. Not to mention easiest!

Ingredients

  • 4  Russet Potatoes
  • 3 Tablespoons Olive Oil, Divided
  • 4 Tablespoons Butter
  • 1 cup Sour Cream
  • 4 ounces, fluid Cream Cheese
  • ¼ teaspoons Ground Nutmeg
  • ½ teaspoons Garlic Powder
  • 1 pinch Cayenne Pepper
  • 1-½ cup Shredded Cheddar And/or Gruyere Cheese
  • Salt And Pepper, to taste

Preparation

Preheat oven to 375°F. While oven is preheating, rub the outside of the potatoes with 1 tablespoon of the olive oil (just a light coating of the oil) and some salt and pepper. Pierce the outside of the potatoes with a fork so they can ventilate properly while cooking. Bake in the oven for approximately 1 hour or until potatoes are pierced easily with a knife.

Once potatoes are done, take out and let cool for about 10 minutes. Place all of the other ingredients in a stand mixer (except cheddar cheese). Once cooled slightly, cut potatoes in half lengthwise and scoop out the inside, leaving the skin intact to re-stuff. Scoop into the stand mixer and mix on low until incorporated and fluffy. If you don’t have a stand mixer, mash with potato masher until well incorporated.

Place back on the baking sheet used for the initial baking. Sprinkle with cheddar cheese and bake at 350F° for 25–30 minutes or until cheese is bubbling golden on top.

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