Description
Twice-baked potatoes, without the skins.
Ingredients
- 4 large baking potatoes
- 1 cup shredded Cheddar cheese
- ½ cup sour cream
- ½ cup butter, divided
- ¼ cup milk
- ¼ cup cream cheese, softened
- ¼ cup chopped fresh chives, or to taste
- ½ teaspoon salt
- ½ teaspoon garlic salt
- ½ teaspoon ground black pepper
Instructions
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork
- 50 minutes to 1 hour.
- Reduce oven temperature to 350 degrees F (175 degrees C). Butter a casserole dish.
- Scoop potato flesh into a bowl; discard skins. Add Cheddar cheese
- sour cream
- 1/4 cup butter
- milk
- cream cheese
- chives
- salt
- garlic salt
- and pepper. Mash mixture until combined and potatoes are still slightly lumpy. Spread into the prepared casserole dish. Create ridges on the surface with a fork
- forming slight peaks.
- Bake in the preheated oven until peaks are slightly crisped
- about 30 minutes. Pour remaining 1/4 cup butter on top. Continue baking until golden brown
- about 15 minutes.
Prep Time: 20 mins
Cook Time: 1 hr 40 mins
Total Time: 2 hrs
Servings: 8