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Cheesy Twice Baked Potatoes

RoundLady's picture
Ingredients
  Baking potatoes/A dozen small red, yellow, white / purple potatoes 2 Medium
  Shredded cheddar cheese 1⁄2 Cup (8 tbs) (Or Use Handful)
  Shredded monterey jack cheese 1⁄2 Cup (8 tbs) (Or Use Handful)
  Parmesan cheese/Palmful 1⁄3 Cup (5.33 tbs)
  Dijon mustard 3 Tablespoon
  Sour cream 1⁄2 Cup (8 tbs)
  Greek yogurt 1⁄2 Cup (8 tbs)
  Butter 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1 Dash
Directions

Bake microwave the potatoes. To bake, place potatoes on an oven-proof pan. For large potatoes, bake at 400 degrees for 1 hour. For small potatoes, bake at 400 degrees for 20 to 25 minutes. To microwave potatoes, place on high for 6 minutes, check, turn over and add time as needed until soft. When your potatoes are done, slice each one in half, let them cool, then spoon out the insides into a large mixing bowl. Set potato boats on a baking pan. Blwend in 1/2 cup shredded Cheddar cheese, 1/2 cup shredded Jack cheese, and 1/3 cup the Parmesean cheese, 1/2 cup sour cream, 1/2 cup 2% Greek yogurt, 1 tablespoon butter, 1/2 teaspoon salt, and a dash of black pepper. Stuff the potato mixture into the empty potato shells.Top each stuffed potato with the cheese or cheese of your choice. Optionally top with herbs or chopped chicken saugages. Once made, place on back onto baking sheet and bake at 400 degrees for 20 minutes. When done, let cool for 5 minutes before eating.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
6
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1 Comment

Anuj.Saini1's picture
This is very good recipy,i like this very much