Beth's Easy Twice Baked Potato Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt adds creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon offers a leaner option with less fat.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

Rub the potatoes with olive oil to keep their skins supple.

Place the potatoes on a baking sheet and bake at 400°F for about 1 hour 15 minutes to 1 hour 20 minutes, flipping them halfway through.

Once the potatoes are tender, remove them from the oven and allow them to cool.

Slice the cooled potatoes in half.

Use a melon baller to scoop out the potato flesh, leaving about a quarter-inch rim around the shell.

Transfer the potato flesh to a bowl of an electric mixer and add 8 tablespoons of butter while the flesh is still hot to help melt the butter.

Whip the potato flesh with the melted butter.

Add 3/4 cup of sour cream to the mixture and mix until combined.

Stir in 1/4 cup of freshly minced chives and 1/2 cup of Swiss cheese for flavor and creaminess.

Add 2 teaspoons of salt and freshly cracked pepper to taste.

Transfer the mixture into a pastry bag fitted with a star tip.

Pipe decorative mounds of the potato mixture into each shell, aiming for about 3 to 4 mounds per shell.

Top each mound with 1 tablespoon of freshly grated cheddar cheese.

Place the tray in the fridge uncovered until ready to serve.

When ready to serve, bake the potatoes in a 350°F oven for 20 minutes until warmed through and cheese starts to melt.

(Optional) Broil the potatoes for about 1 minute to make the cheese bubbly and brown.

Transfer the potatoes to a serving platter and garnish with additional chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens