Twice Baked Cheesy Potatoes
Crispy baked potato shells filled with cheesy mashed potatoes, baked until golden. Simple, cozy, and so satisfying.
Equipment
- Spoon
Ingredients
- 2 large baking potatoes washed and scrubbed clean
- ½ stick softened butter 55g
- 3 oz softened cream cheese 85g
- 2 tablespoons sour cream
- 1 tablespoon whole milk 15ml
- Salt and pepper to taste
- 1 tablespoon chopped fresh chives for serving
- Paprika for serving
Instructions
- Preheat the oven to 400ºF / 200ºC degrees and place the potatoes whole onto a baking sheet.
- Bake for around an hour until the potatoes are tender.
- Remove from the oven and slice a thin slice off the top of the potatoes and scoop out all the potato into a bowl.
- Add in the butter, cream cheese, milk, sour cream and season with salt and pepper. Mix until fully combined.
- Scoop back into the potato shells and sprinkle with the paprika.
- Bake in the oven for a further 25 minutes, then serve with a green salad and chopped fresh chives.
Notes
These are also fantastic with chopped cooked bacon or pancetta mixed into the mashed potatoes or sprinkled over the top.