Twice Baked Potatoes
- 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.
Calories: 322kcal | Carbohydrates: 21g | Protein: 9g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 254mg | Potassium: 518mg | Fiber: 1g | Sugar: 2g | Vitamin A: 588IU | Vitamin C: 6mg | Calcium: 149mg | Iron: 1mg