Twice-Baked Red Potatoes are a delicious and elegant twist on the classic baked potato. These small, creamy red potatoes are first baked until tender, then scooped out and mixed with a flavorful combination of cheese, sour cream, and herbs before being baked again to golden perfection. They make an excellent side dish for steak, chicken, or any special meal, and their small size makes them perfect for serving at dinner parties or holiday gatherings.
Ingredients:
- 8 medium red potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 4 tablespoons unsalted butter, melted
- 1 cup shredded cheddar cheese (plus extra for topping)
- 4 slices bacon, cooked and crumbled
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped, for garnish
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Bake the Potatoes:
- Wash and dry the red potatoes. Place them on the prepared baking sheet and bake in the preheated oven for 30-40 minutes, or until the potatoes are tender when pierced with a fork. Remove from the oven and let them cool slightly until they are easy to handle.
- Prepare the Filling:
- Once the potatoes are cool enough to handle, cut each one in half lengthwise. Use a spoon to carefully scoop out the insides of each potato, leaving a small border around the edges to help the skins hold their shape. Place the scooped-out potato flesh into a mixing bowl.
- Mix the Filling:
- To the potato flesh in the mixing bowl, add the sour cream, milk, melted butter, shredded cheddar cheese, crumbled bacon, green onions, garlic powder, salt, and pepper. Mash and mix everything together until the filling is smooth and creamy.
- Stuff the Potatoes:
- Spoon the potato filling back into the potato skins, mounding it slightly. Top each potato with a little extra shredded cheddar cheese.
- Bake Again:
- Return the stuffed potatoes to the baking sheet and bake in the oven for an additional 15-20 minutes, or until the tops are golden brown and the cheese is melted and bubbly.
- Garnish and Serve:
- Remove the potatoes from the oven and garnish with chopped fresh parsley or chives. Serve hot as a side dish.
Enjoy these Twice-Baked Red Potatoes as a creamy, cheesy, and satisfying side dish that’s perfect for any meal!
