- Prep Time: 15 minutes
- Cook Time: 1h 15 min
- Serving: 6 - 8 servings
These are the ultimate twice baked potatoes. The potato is scooped out, then mashed with sour cream and peppers before it's stuffed back in and re-baked - these spuds are to die for.
Check out these kitchen essentials helpful in making this recipe:
here’s a video showing how to make it:
Ingredients
- baking potatoes - 4 - 6, depending on size
- butter - 1/3 cup (75 g)
- green pepper - 1, diced
- onion - 1 small, chopped
- salt and pepper - to taste
- sour cream - 1/2 cup
- milk - 1/2 cup
- cheddar cheese - 1 cup +, shredded
- paprika - 1 tsp, for garnish
how to
- Preheat the oven to 350 F (175 C). Pierce the potatoes a few times with a fork, rub with a little olive oil and salt and bake until tender, about 1 hour.
- While the potatoes are baking, heat the butter in a medium skillet over medium low heat and cook the pepper and onion together until soft, about 5 minutes. Generously salt and pepper and set aside.
- When the potatoes are soft, cut them in half and scoop out most of the cooked insides into a bowl. Add the peppers and onions to the bowl and stir together well, then stir in the sour cream, milk, and about 2/3 cup of the cheddar until well combined.
- Stuff this back into the hollowed out potato skins and top with the remaining cheese.
- Put the potato halves on a baking sheet and bake in the top third of the oven for another 15 minutes, or until the cheese is melted and beginning to brown. Sprinkle with paprika and serve.
I made these with roasted Hatch green chilis, corn, black beans, a little cumin and mild chili powder, used a little fat free yogurt for sour cream, topped with green onion and a little shredded cheese.
Sounds delicious!!
Fine u crank. You
I wonder if I could make and freeze these–for later use?????
Perfect
I would add jalapenos… mmmmmmm 🙂