After 5 years of marriage, preceded by 9 years of dating, I found out JT loves twice baked potatoes. I guess you never really know a person.
We started the potatoes on a grill, but it's just as easy to start them in the oven.
We got this Akorn grill as an engagement gift so it is 7 years strong!
Either way, the process is easier than you think. Any time I add a new recipe into the mix, I get nervous it will be hard or (worse) time consuming. These potatoes are neither. I also lighten up basically everything I make, so feel free to make it your own with full fat stuff. You do you, but rest easy knowing even with lower calories, they are still delicious!
Twice Baked Potatoes
- Grill or Oven
- Baking Sheet
- Stand Mixer
- Ice Cream Scoop
- 3 Medium Baking Potatoes Russet
- salt and pepper to taste
- 4 tablespoon butter unsalted, softened
- ½ cup sour cream light
- ½ cup milk 2%
- 1 cup cheese shredded Cheddar (plus extra for topping)
- ¼ cup chives chopped
- Wrap each potato in foil and grill for 30 minutes at 500 degrees or until soft. If baking in oven, poke holes in the potatoes with a fork and bake for 1 hour at 425 degrees. (If using microwave, poke holes in each potato with a fork. Place each potato (not wrapped in anything) and microwave until cooked through.)
- Once the potatoes are soft and cooked through, remove from grill (or other cooking device) and slice in half lengthwise. Let them cool for a few minutes so you can work with them.
- Reduce the oven temperature to 350 degrees.
- While they cool a little, mix the 4 tbs butter and ½ cup sour cream with a mixer until they are well combined.
- Once the potatoes are slightly cool, scoop out the center cooked potato with a spoon, leaving a layer close to the potato skin to give the shell some structure. Place the shells on a baking sheet.
- Add the scooped out potato into the bowl of a stand mixer with the butter and sour cream and blend together. At this point, it looks more like mashed potatoes, so if you like them more chunky, you may want to do this by hand.
- Add the 1 cup shredded cheese, salt, pepper, ¼ cup chives, and ½ cup milk to the mixing bowl. Mix gently.
- Scoop the potato mixture into the potato shells and top with more shredded cheese as desired. I use an ice cream scoop and put ½ cup on each potato.
- Place the filled potato shells back in the oven for 10 minutes or until the cheese is melted. Top with additional chives and serve!