Twice-Baked Potatoes

These mashed potato stuffed potato skins are always a favorite side dish at the holidays.

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  • 6 Yukon Gold potatoes (about 3 lbs.)
  • 2 tablespoons olive oil
  • 1/2 tablespoon coarse salt
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter
  • 1/4 cup sour cream
  • 3 tablespoons chopped fresh chives, plus additional snipped chives for garnish
  • 1/2 cup finely grated Gruyere or Swiss cheese
Preheat oven to 400 degree F. Cut 6 squares of foil large enough to wrap each potato. Pierce potatoes on all sides with a fork and place each on a piece of foil. Drizzle potatoes evenly with oil, sprinkle with the coarse salt and wrap in foil. Place on rack in middle of oven and bake until very tender, about 1 hour.
Heat milk with butter over moderate heat in a small saucepan just until hot (do not boil). Carefully remove potatoes from foil and let cool slightly, about 10 minutes. Halve potatoes lengthwise and scoop out into a bowl, reserving skins of 8 halves with a 1/4-inch border of potato around skin. Mash potatoes with milk mixture until almost smooth. Stir in sour cream, chopped chives, and 1/4 cup cheese; salt and pepper to taste. Mound mixture into reserved potato skins and sprinkle with remaining 1/4 cup cheese.
Bake in upper third of oven until golden brown, about 30 minutes. Garnish with snipped chives. Makes 8 servings.

nutrition information

Per Serving: cal. (kcal) 275, Fat, total (g) 14, chol. (mg) 29, sat. fat (g) 7, carb. (g) 32, fiber (g) 3, pro. (g) 7, sodium (mg) 322, Percent Daily Values are based on a 2,000 calorie diet
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