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This twice baked potatoes recipe makes the creamiest, fluffiest, cheesiest and most delicious potatoes. Not to mention easiest!
Are there a few recipes in your arsenal that you just ADORE? That’s how I feel about these twice baked potatoes. If there’s anything I have a knack for, it’s delicious potatoes.
I first made these about 10 years ago for Thanksgiving and from then on I was hooked. I love these more than mashed potatoes because 1, they’re easier in my opinion and 2, I LOVE crispy potato skin. That part is so overlooked!
To get these really silky smooth on the inside I use a stand mixer and whip these right up. Not only do you get creamy and silky mashed potatoes on the inside, you’ll also save the intense arm work out that is mashing potatoes.
This twice baked potatoes recipe is so easy, I would make these all the time if I could. These potatoes only require a few ingredients to become extraordinary.
A couple tips I’d like to share:
- I know nutmeg sounds weird. DON’T for the love of god skip it. It makes these potatoes what they are
- I use a blend of olive oil and butter instead of just butter. I really like the way olive oil tastes in whipped potatoes. You can do all butter if you want but know that I will judge you.
- Adding some herbs like rosemary or thyme is excellent here! Go for it. I’m much more of a rosemary gal.
- Lastly, choose a sharper cheese for the top. Don’t go too dull. I love sharp cheddar or gruyere here. Yum.
Now, I’m off to enjoy the rest of my evening and start planning out Thanksgiving! Recipe below:
- Stand Mixer
- 4 russet potatoes
- 3 tbsp olive oil
- 4 tbsp butter
- 1 cup sour cream
- 4 oz cream cheese
- 1/4 tsp nutmeg
- pinch cayenne pepper
- 1/2 tsp garlic powder
- salt and pepper
- 1 1/2 cups shredded cheddar cheese
- Preheat the oven to 375°. While the oven is preheating, rub the outside of the potatoes with 1 tbsp of the olive oil and some salt and pepper, just a light coating of the oil. Pierce the outside of the potatoes with a fork so they can ventilate properly while cooking. Bake in the oven approx. 1 hour or until potatoes are pierced easily with a knife.
- Once the potatoes are done, take out and let cool for about 10 minutes. place all of the other ingredients in the stand mixer (with the exception of the cheddar cheese). Once cooled slightly, cut the potatoes in half length wise and scoop out the inside, leaving the skin intact to re-stuff. Scoop into the stand mixer and mix on low until incorporated and fluffy. If you don't have a stand mixer, mash with potato masher until well incorporated.
- Place back on the baking sheet used for the initial baking, sprinkle with cheddar cheese and bake at 350° for 25-30 minutes or until cheese is bubbling golden on top.