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    Home » Side Dish Recipes

    Stuffed Twice Baked Potatoes

    BY: Ben Rayl PUBLISHED: 15 Oct, '13 UPDATED: 23 May, '21 6 Comments

    RecipeVideoPrintComments
    5 from 1 vote

    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.

    These are the ultimate stuffed twice baked potatoes.

    These stuffed baked potatoes pair perfectly with my chicken wellington and baked chicken cordon bleu. And you can even bake them at the same time!

    These are the ultimate stuffed twice baked potatoes.

    Stuffed Twice Baked Potatoes

    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.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Dinner, Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 30 minutes
    Servings: 8 servings
    Calories: 189kcal
    Author: Ben Rayl

    Ingredients
     

    • 4 potatoes
    • ⅓ cup butter
    • 1 green pepper - diced
    • 1 small onion - chopped
    • to taste salt and pepper
    • ½ cup sour cream
    • ½ cup milk
    • 1 cup cheddar cheese - shredded
    • 1 teaspoon paprika - for garnish

    Instructions

    • 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 ⅔ 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.

    Video

    Nutrition

    Calories: 189kcal | Carbohydrates: 22g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 123mg | Potassium: 556mg | Fiber: 3g | Sugar: 3g | Vitamin A: 349IU | Vitamin C: 35mg | Calcium: 163mg | Iron: 1mg

    Reader Interactions

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      Recipe Rating




    1. Neal

      March 24, 2018 at 7:44 pm

      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.

      Reply
    2. Anonymous

      March 08, 2015 at 5:41 am

      Fine u crank. You

      Reply
    3. Anonymous

      August 17, 2014 at 4:53 am

      I wonder if I could make and freeze these--for later use?????

      Reply
    4. Anonymous

      July 18, 2014 at 9:43 pm

      Perfect

      Reply
    5. Jane Smith

      October 16, 2013 at 7:11 pm

      I would add jalapenos... mmmmmmm 🙂

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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