Urgh. I know it is too hot to turn the oven on to make these (in the DC area anyway), but I’ve been needing to post this since Easter, so this is happening people!
These are tasty, the sour cream makes the inner pocket of mashed potato creamy and tangy. The cheese on top is gooey and makes these look homey and inviting.
These are a perfect side dish for a special occasion, or, make a main course out of them by piling steamed veggies on top. Plus, you can make these ahead and keep in the fridge so you can socialize with guests or have a ready-to-go weeknight meal.
Baffled by how to make these without ruining the skins? Don’t get overexcited trying to scoop out all the inner potato flesh. Leaving some potato inside helps maintain the structural integrity of the potato skin. I know, it almost feels like a challenge to see just how much you can get out to turn into the delightful filling– but all it takes is one aggressive scoop with a spoon and you’ve taken a chunk out of the skin.
Not being too aggressive is also important during the stuffing phase. Forcing to much filling in can split the skin, just pile some extra on top like I did!
Twice Baked Potatoes
- 8 medium baking potatoes
- 2 cups shredded colby jack cheese plus more for topping
- 1 tbl Old Bay seasoning, plus more for topping (taste as you go, add more if you like)*
- 1 cup sour cream (or Greek yogurt if you want to ‘healthy’ it up, but taste will be altered)
- 1 stick butter
- 1 onion, diced
- 2/3 c milk (give or take depending on thickness of mixture)
Preheat oven to 400°. Wash the potatoes and prick with a fork. Place on a lined baking sheet and bake until easily poked with a knife, about 50 minutes. Remove from oven and let cool so potatoes are easier to handle. If you get impatient, fold a couple paper towels together and use that to hold the potatoes.
Meanwhile, dice the onion and cook just until tender and slightly translucent in the 1 stick butter. Save and set aside. Once cooled enough, cut a medium-sized diamond shape out of the top of the potato skin, peel off, revealing a hole large enough to fit a small spoon into. Start scooping out the potato flesh into a large bowl, reserving the whole skins for later.
Once you’ve cleaned out the potatoes, pour the onions and butter, milk, sour cream, and cheese into the bowl and mix well with electric beaters to get the chunks out and render the mixture smooth. Add in the Old Bay and some salt and pepper to taste. Stir to incorporate.
Now, stuff the mixture back into the potato skins. You may have some leftover, just pile it on top of the potatoes or eat it!! Top each potato with a sprinkle of Old Bay and more cheese.
If baking immediately: Preheat oven to 350° and bake the potatoes on a lined baking sheet for 25 minutes until the cheese is melted and potatoes are hot.
If baking the next day: Place the potatoes onto a lined baking sheet and wrap tightly all over with cling wrap. Refrigerate up to 24 hours. Remove from fridge 30 minutes prior to baking to allow potatoes to come to room temperature. Bake in 350° oven for 25-30 minutes until cheese melts and potatoes are hot.
*Note: if you are refrigerating these overnight, the taste of the Old Bay will intensify over time and you don’t need as much.