Twice Baked Potatoes

December 22, 2015

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Learn how to make Twice Baked Potatoes with Seattle Fish Works! It is easier than you think to make such a tasty item for a family dinner! Sit down, check out our recipe, and tell us how you like it!


Twice Baked Potatoes

5 Huge Russet Potatoes - Scrubbed and dried

Sour Cream - 8 oz.

Heavy whipping cream - 1/2 pint

3 Scallions - Sliced down to the white

Mild Cheddar Cheese - 1/3 cups

Butter - 1/2 stick or 4 tbsp.

Kosher Salt - To taste

Black Pepper - To taste


Poke potato with fork 3 times deep

Place potatoes on rack in middle of oven at 400 degrees

Bake for 1 hr 30 min for huge or 1 hour for medium-to-large potatoes

Remove from oven let cool 5 min and cut in half. Then scoop theinside of the potato in large bowl for mixing

Adjust oven temperature down to 350 now

Put the potato skins on a parchment lined sheet pan

Place the butter, sour cream, scallions, and whipping cream with the potato

Mash the potatoes until smooth or desired texture

Season with salt and pepper

Scoop potato mixture back into each potato skin

Sprinkle with cheese

Bake for 8-10 minutes at 350


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