Twice-Baked Potatoes

I think its prime time I started sharing some recipes with you folk. All that talk and no recipes in a week? How shameful. I won’t give you any fancy excuses but please sit back, relax and try not to droll on your computers 😛

Remember these bad boys?

{I love twice baked potatoes! When I was a child, I would sit at the kitchen table and look at my mom as she prepared them. I remember I was always in a hurry to eat them and wish they didn’t take so long to cook.}

{Canoe Tatoes}

{Out of the oven and ready for eatin’}

{We had ours with shrimp kebabs}

Twice-Baked Potatoes


10 small potatoes
1 1/2 c. Mozzarella cheese
2/3 c.  Green onion (Chive), diced
1/2 c. Sour cream
3 tbsp. unsalted butter, melted
1 tsp. garlic, ground
1 tsp. cayenne, ground
1 tsp. black pepper
1/2 tsp. salt
extra virgin olive oil for finishing

Preheat oven to 400°.

Thoroughly wash and dry the potatoes. Poke the tops of each potato several times with a fork and place on a baking sheet. Bake until tender to fork’s touch. It took me about 1 hour & 20 mins at 400° to get my potatoes baked to the right consistency. Your potatoes may require more or less time depending on many factors. Just be sure that, you bake the potatoes to a fork-tender consistency on the inside before moving forward with the twice-baking part.

As soon as potatoes are ready, remove them from the oven and set aside until cool enough to handle. Once cooled, carve out the tops of each potato canoe-style, then carefully remove the insides to a bowl. (I mashed mine a bit before adding the other ingredients to help get rid of the chunks). After all of the potatoes have been hollowed out, add the sour cream, melted butter, black pepper, salt, garlic, and cayenne and mix together. Fold in the shredded cheese and diced onion.

Scoop the filling mixture back into the hollowed shells, packing each shell generously with the filling. The potatoes will likely be stuffed and overflowing – that’s a good thing. Place the refilled shells onto a rimmed baking sheet and finish each with a pinch of salt and a drizzle of olive oil. Bake for another 20-25 minutes or until the tops begin to turn golden. Remove baked potatoes and serve immediately.

YIELD:  10 very stuffed potatoes

This recipe was adapted from Scarletta bakes.


7 thoughts on “Twice-Baked Potatoes

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