Is there anyone on the entire planet that doesn’t love, love, love cheesy twice baked potatoes? You will be hard pressed to find anyone!
Yes preparing them requires baking them twice and you may think that it’s just too much work but they are surprisingly easy to make. You just need to plan ahead and allow enough time to make them. Breaking down the process into three easy steps makes this delicious side manageable even for a weeknight meal.
I typically toss the potatoes in the oven first thing in the morning for their first bake. Let them to sit on the counter to cool. Once ready to make dinner, make the filling and get them in the oven to bake for a second time. Breaking up the steps makes it easy to get these potatoes on the table piping hot and all gooey and cheesy and yummy right in time for dinner.
TIP: Bake potatoes for the first time the night before and allow them to cool overnight. Make the filling the next morning and get them ready for their second bake. Store prepared potatoes, covered in the fridge until ready to pop in the oven for their second bake.
Step One: Bake potatoes for the first time.
Preheat oven to 375°F.
Wash potatoes and pierce skin several times with a fork.
Bake potatoes for 60-90 minutes, or until they are soft. Remove potatoes from oven and allow them to cool.
Step one completed! That was easy!
Step two: Make the filling.
Once potatoes are cool enough to handle, cut each in half.
Using a spoon scoop out the flesh and place in a mixing bowl.
Leave about a ¼ inch of flesh attached to the skins.
To the potato filling add sour cream, melted butter and ranch dressing mix.
Add the grated cheddar cheese.
Mix together until creamy. Using a stand mixer makes quick work of combining all the ingredients.
Scoop filling into the reserved potato skins.
Top with a sprinkle of Ranch seasoning.
Finish with a little extra cheddar cheese. Because let’s be honest, you can never have too much cheese…right?
Step three: Bake potatoes for the second time.
Bake in a preheated 375 degree oven for 15-20 minutes or until filling is hot and bubbly and the cheese is all melted and gooey.
Serve with a spinkle of sliced green onions if desired.
Twice Baked Potatoes
Ingredients
- 2 large russet potatoes
- 4 tbsp butter, melted
- ¼ cup sour cream
- ½ cup cheddar cheese, shredded
- 1 tsp Ranch seasoning, optional
- 1 stalk green onion, sliced
Instructions
- Preheat oven to 375°F.
- Wash potatoes and pierce skin several times with a fork.
- Depending on the size of the potatoes, bake them for 60-90 minutes, or until potatoes are soft.
- Remove potatoes from the oven and place them on a wire rack. Allow them to cool.
- Once potatoes are cool enough to handle, cut each in half.
- Using a spoon, scoop out the flesh and place in a mixing bowl. Leave about a ¼ inch of flesh attached to the skins.
- To the potato filling add sour cream, melted butter and ranch dressing mix.
- Add the grated cheddar cheese.
- Mix together. Using a stand mixer makes quick work of combining all the ingredients.
- Scoop filling into the reserved potato skins.
- Top with a sprinkle of Ranch seasoning.
- Finish with a little extra cheddar cheese.
- Bake for 15-20 minutes until filling is hot and bubbly and the cheese is melted and gooey.
- Serve with a spinkle of sliced green onions if desired.
Notes
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