Creamy Over-Stuffed Twice-Baked Potatoes

Creamy Over-Stuffed Twice-Baked Potatoes


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Enjoy the best part of your baked potato by over-stuffing them! This creamy and cheesy filling transforms this classic dish into a must-have.

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Time needed

15 min preparation + 75 min cooking

Serving Size / Yield

4 servings


  • 5 large russet potatoes
  • 1 ½ T. olive oil
  • Salt and pepper to taste
  • 1 C. sour cream
  • 2 C. cheddar cheese, shredded
  • 1 C. sour cream
  • ½ stick butter, softened
  • Chives for garnish

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Preheat oven to 400 degrees. Rub potatoes with olive oil and season generously with salt and pepper. Place potatoes on a baking sheet lined with foil. Bake for an hour until tender. Take out of oven and cool for a few minutes until you can handle with your hands. Peel one of your baked potatoes and add pulp to a large bowl. Slice off the top quarter of each remaining potato and scoop out a majority of the pup and add it to the bowl. Using a masher or spoon, mash pulp until smooth and mix in cheddar, butter, and sour cream. Fill potato shells with mixture and return to the oven for 15 minutes to heat through. Garnish with chives and any additional fixings.

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