Description
Creamy, fluffy twice-baked mashed potatoes baked to golden perfection, making them an irresistible comfort food side dish.
Ingredients
Scale
- 4 large Russet potatoes
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or your choice)
- 4 tablespoons butter
- Salt and pepper to taste
- Optional: garlic, chives, or bacon bits for added flavor
Instructions
- Preheat your oven to 350°F (175°C).
- Wash and peel the Russet potatoes, then cut them into quarters.
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain and return the potatoes to the pot.
- Mash the potatoes until smooth, preferably using a potato ricer.
- Mix in the sour cream, butter, and half of the cheese. Season with salt and pepper.
- Carefully scoop out the potato skins, leaving a small border, and fill them with the creamy mixture.
- Top with remaining cheese.
- Place the filled potato skins on a baking sheet and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 10 minutes or until golden and bubbling.
Notes
For best results, avoid over-mashing the potatoes to prevent a gluey texture. Use fresh block cheese for the best melting quality.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg