| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 15 min |
| Cook: | 1 hr 5 min |
| Yield: | 4 to 8 servings |
Ingredients
- 4 (8-ounce) russet potatoes
- 1 tablespoon vegetable oil
- Salt and freshly ground black pepper
- 2 scallions, finely chopped
- 4 cloves garlic, grated on a rasp
- 1/2 teaspoon onion powder
- 1 teaspoon dry mustard
- 5 ounces Manchego cheese, grated, divided
- 4 ounces cream cheese, cut into cubes
- 1 cup heavy cream, warmed
- 3 strips cooked bacon, crumbled for garnish, optional
Instructions
- Preheat the oven to 400 degrees F.
- Prick each potato all over several times with a fork. Rub the oil on the potatoes and sprinkle the skin with salt and pepper. Place the prepared potatoes on a baking sheet and bake until the potatoes are fork tender, about 45 minutes. Allow to cool on the countertop before you handle.
- Lower the oven to 375 degrees F.
- Meanwhile, in a large bowl, combine the scallions, garlic, onion powder, dry mustard, 4 ounces cheese, cream cheese and 1 teaspoon salt.
- Slice a 1/4-inch “lid” off of each potato lengthwise. Using a spoon, scoop out the insides and leave about a 1/8-inch thick rim around the inside of the potato halves to keep them sturdy. To make things easier, slide a butter knife around the edges of the inside before scooping. Scrape the little bit of flesh still attached to the “lid” you sliced off and discard the leftover skin. Place the hollowed potatoes back on the baking sheet. Mash the potato flesh in a small bowl, and then add to the bowl with other ingredients. Mash together and slowly stir in the heavy cream. Taste and season with salt and pepper, if needed. Scoop this mixture back into the empty potato skins, sprinkle with the remaining 1 ounce cheese evenly over the tops and return the potatoes to the oven to bake until the tops are golden brown, 20 to 25 minutes. Remove and sprinkle with bacon bits, of using.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 477 |
| Total Fat | 37 g |
| Saturated Fat | 19 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 109 mg |
| Sodium | 600 mg |
Reviews
These are the best twice baked potatoes, my husband and I absolutely
love them. I’ve made them several times and they come out perfectly every time! I’ve even left out the bacon when I didn’t have any and you don’t even miss it because the filling is so delicious on its own. Thanks, Sunny!
love them. I’ve made them several times and they come out perfectly every time! I’ve even left out the bacon when I didn’t have any and you don’t even miss it because the filling is so delicious on its own. Thanks, Sunny!
I’ve made this recipe several times after seeing it on an episode with her rosemary steaks. This potato recipe takes a bit of work. It’s definitely not a quick process. But they are delicious!! The cheese was hardest to find, but I finally found it at a different grocery store.
This took me awhile but wow! What a tasty potato!!! It’s got a bite to it thanks to the dry mustard, the family is going to love this tomorrow! Happy Easter!
I absolutely LOVED this recipe. I actually cooked ten pounds of potatoes and had to multiply all the ingredients. It took me so many hours to cook it but it was all worth it!
This recipe taught me how to make twice-baked potatoes which is a fairly big feat. I can now exchange some of the ingredients for something else. I think, personally, this would work with half as much sharp cheddar or 25% cheddar, 50% manchego. However, there was an overwhelming amount of garlic and onion tang. I would say try it out with 3 cloves and then move up to 4 if there just isn’t enough.
I found you can easily change the ingredients to your personal tastes (ie broccoli, mushrooms, hot/sweet peppers, etc. My special hint is after you have scooped out the potato filing and are making the “stuffing”, place the hollowed out potato shell back in the oven for about 5 minutes … this will make the shell a bit crispy and will not be mushy when you refill the potato skin. Turns out wonderful.
These were so amazing that the next day, my husband and I discovered that we had both “secretly” licked the pan where the cheesy potatoes had spilled over. Mine came out a little saucy, not nice and perfect looking like Sunny’s, but SO not a big deal. They tasted INCREDIBLE.
Tried this recipe on New Year’s day and it was very well received, even by a Friend that is a total baked potato vs. twice baked potatoes. Declared it a winner
The dry mustard in this recipe was amazing! So delicious. Threw the potatoes in the oven then left my hubby at home while I ran to the store to get the remaining necessary ingredients. Used Cabot Monterey Jack cheese instead, plus real bacon! Yum. Paired with pretzel-crusted pork chops, green beans and my mom’s cornbread! Thanks for a great recipe 🙂
Couldn’t find Manchego cheese, substituted a cheddar/monterey jack mix instead. This was wonderful!