Stuffed Potatoes

My twice baked stuffed potatoes take classic baked potatoes to a new level! Crispy potato skins are stuffed with creamy filling, then topped with cheese and baked until golden. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Cook Time 1 5

Total Time 1 5

Servings servings

Calories 411kcal

Author Arman Liew

Ingredients

4 large potatoes Russet potatoes are best
4 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
4 strips bacon optional
1/2 cup Greek yogurt or sour cream
3 tablespoons butter
1 tablespoon chives finely chopped
3/4 cup cheddar cheese freshly grated

Instructions

Preheat oven to 200C/400F.
Brush each potato with oil, and place them on a baking sheet. Bake for 55 minutes, or until tender.
Cut each potato in half lengthwise, scoop out the flesh, and place it in a bowl.
Sprinkle some salt and black pepper to the potato boats and set aside.
To the bowl with the potato flesh, add salt, black pepper, bacon (optional), Greek yogurt, butter, and chives. Mix all the ingredients together, then fill the potato shells with it.
Sprinkle the cheese on top of each potato boat and broil them in an oven for 5-10 minutes or until the cheese becomes bubbly.

Video

Notes

TO STORE: Keep the leftover stuffed baked potatoes in an airtight container in the refrigerator for 3 to 4 days.

TO FREEZE: Wrap the potatoes individually in plastic wrap or aluminum foil, then freeze for 2 to 3 months. Let them thaw overnight in the fridge or reheat from frozen.

TO REHEAT: Reheat the twice baked potatoes in a 350°F oven until heated through (approximately 10 to 15 minutes if thawed; 25 to 30 minutes if frozen).

Nutrition