Description
Twice Baked Red Potatoes are a creamy, cheesy dream that’ll make your dinner guests swoon. Crispy potato skins packed with a luxurious filling of sharp cheddar, sour cream, and herbs will have everyone asking for seconds.
Ingredients
Scale
Main Ingredients:
- 6 large red potatoes
- 1 cup shredded Monterey Jack cheese
Supporting Ingredients:
- ½ cup 1% milk
- ½ cup fat-free plain yogurt
- 3 tablespoons butter
Seasonings:
- 1–½ teaspoons dried parsley flakes
- 1–½ teaspoons garlic-herb seasoning blend
- 1 teaspoon salt
- ¼ teaspoon coarsely ground pepper
Instructions
- Preheat your oven to 375°F. Thoroughly wash 6 large red potatoes, then puncture each several times with a fork to allow steam to escape during baking.
- Place potatoes directly on the middle oven rack. Roast for exactly 60 minutes until they feel completely tender when pierced with a knife.
- Remove potatoes and let them cool for 10 minutes. Slice each potato precisely in half lengthwise using a sharp knife.
- Carefully scoop out potato interiors with a spoon, maintaining a thin ¼-inch shell to hold the filling. Transfer potato flesh to a mixing bowl.
- Mash the potato flesh until smooth. Add ½ cup milk, ½ cup yogurt, 3 tablespoons softened butter, and mix thoroughly with a hand mixer.
- Incorporate 1-½ teaspoons dried parsley, 1-½ teaspoons garlic-herb seasoning, 1 teaspoon salt, and ¼ teaspoon pepper into the mixture.
- Fold ½ cup shredded Monterey Jack cheese into the potato mixture. Blend until ingredients are evenly distributed.
- Spoon the potato mixture back into each potato shell, filling them generously and creating small peaks with a spoon or piping bag.
- Sprinkle remaining ½ cup cheese across the potato tops. Return filled potatoes to the 375°F oven.
- Bake for precisely 20 minutes until cheese melts completely and turns golden brown around the edges.
Notes
- Always choose medium-sized red potatoes with smooth, unblemished skin for the most consistent results.
- Piercing the potatoes before first bake helps steam escape and prevents potential potato explosions in the oven.
- Let potatoes cool just enough to handle safely, but work with them while still warm to keep the filling creamy and spreadable.
- For a lighter version, swap full-fat dairy with Greek yogurt and reduce butter, which maintains great flavor without excess calories.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 282 kcal
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 32 mg