Mexican-Style Twice-Baked Potatoes
Time to reintroduce this old standby, which has been a favorite among all ages for years. The potatoes can be baked and prepared ahead, and then baked the second time before serving. (If refrigerated, bring to room temperature before baking.) These delicious potatoes make a good accompaniment to serve with any meatloaf.
Total Timeunder 2 hours
Make Ahead RecipeYes
Recipe Courseside dish
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecheesy, creamy, rich, savory
- 4 large russet potatoes (about 2½ pounds), unpeeled, scrubbed, dried, and rubbed with vegetable oil
- ¼ cup sour cream
- ¼ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 cup shredded cheddar cheese
- 4 green onions, including some tender green tops, chopped (optional)
Preheat the oven to 350°F. Prick the potatoes with a fork or the tip of a sharp knife several times. Bake until tender, about 1 hour. Remove from the oven and let cool slightly, then cut each potato in half lengthwise and scoop the pulp into a bowl, leaving the shell intact. With an electric mixer or a potato masher, beat or mash the pulp. Add the sour cream, milk, salt, and pepper and beat until fluffy. Stir in the cheese and green onions, if using. Spoon the potato mixture back into the shells. Place on a baking sheet and bake until heated through and lightly browned. 20 to 25 minutes.
For Mexican-style twice-baked potatoes.
Use pepper Jack cheese instead of Cheddar cheese. Add ¼ cup salsa and sprinkle with chopped fresh cilantro instead of the green onions.
2007 Maryana Vollstedt