Cheese-Stuffed Twice-Baked Potatoes Recipe

5 1 1
Cheese-Stuffed Twice-Baked Potatoes Recipe
Cheese-Stuffed Twice-Baked Potatoes Recipe photo by Taste of Home
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Cheese-Stuffed Twice-Baked Potatoes Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 1-1/2 hours Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 1-1/2 hours Bake: 25 min.

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

Directions

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.
In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper.
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. Yield: 16 servings.
Originally published as Cheese-Stuffed Twice-Baked Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p10

Nutritional Facts

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

  • 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
  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. Yield: 16 servings.
Originally published as Cheese-Stuffed Twice-Baked Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p10

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Angel182009 User ID: 6228642 126989
Reviewed Sep. 30, 2014

"I've been in a potato frenzy lately and these were great! The whole family loved them."

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