Garlic Cheddar Twice-Baked Potatoes
Indulge in the ultimate comfort food with these Garlic Cheddar Twice-Baked Potatoes. Perfectly baked russet potatoes are scooped out and blended with roasted garlic, creamy butter, and rich sour cream, then generously stuffed back into their crispy potato skins and topped with melted cheddar cheese. This dish is not only bursting with flavor but also brings a delightful twist to traditional baked potatoes. Ideal as a hearty side or a satisfying main, this recipe will be a crowd-pleaser at any dinner table.
4
Servings
450
Calories
5
Ingredients
Ingredients
Garlic
1 (head)
Russet baking potatoes
4 (medium, baked)
Butter
3 (tablespoons, softened)
Sour cream
1/3 (cup)
Cheddar cheese
1 1/2 (cups, grated)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Slice off and discard the top third of the garlic head. Wrap the bottom two-thirds in aluminum foil to create a sealed packet.
3
Prick each russet potato with a fork several times and place them on the middle rack of the preheated oven alongside the wrapped garlic. Bake for 45 minutes.
4
After 45 minutes, remove the garlic from the oven and allow it to cool slightly inside the foil. Continue baking the potatoes until they are fork-tender, about an additional 20 minutes.
5
Once the potatoes are tender, remove them from the oven and let them cool for a few minutes. Squeeze the roasted garlic cloves into a mixing bowl, discarding the skins.
6
To the bowl, add softened butter, sour cream, and 1 cup of the grated cheddar cheese. Mix until smooth and well combined.
7
Cut each baked potato in half lengthwise. Carefully scoop out the fluffy potato flesh, leaving about a quarter-inch of potato in the skin to maintain its shape.
8
Add the scooped-out potato to the garlic cheese mixture and mash together with a fork until creamy and combined. Season with salt and pepper to taste.
9
Evenly distribute the potato mixture back into the potato skins, ensuring they are generously filled.
10
Arrange the stuffed potatoes in a small baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top of the filled potatoes.
11
Return the potatoes to the oven and bake for an additional 15 to 20 minutes, or until they are heated through and the cheese is bubbly and golden.
Nutrition Information
22.5
Fat
52.5
Carbs
15
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Garlic Cheddar Twice-Baked Potatoes?
They are russet potatoes that are baked, scooped out, mixed with roasted garlic, butter, sour cream, and cheese, then baked again until golden.
What oven temperature is needed for this recipe?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
How many potatoes are required?
The recipe calls for 4 medium russet baking potatoes.
How do I prepare the garlic for roasting?
Slice off the top third of the garlic head and wrap the bottom two-thirds in aluminum foil to create a sealed packet.
How long does the garlic take to roast?
The garlic should be roasted in the oven for 45 minutes.
How should I prepare the potatoes before the first bake?
Prick each russet potato with a fork several times before placing them on the middle rack.
What is the total initial baking time for the potatoes?
The potatoes bake for an initial 45 minutes with the garlic, plus an additional 20 minutes after the garlic is removed.
How do I get the garlic out of its skin?
Once cooled slightly, squeeze the roasted garlic cloves directly into a mixing bowl and discard the skins.
What ingredients are added to the roasted garlic?
Add softened butter, sour cream, and 1 cup of grated cheddar cheese to the roasted garlic.
How much butter is used in the filling?
The recipe requires 3 tablespoons of softened butter.
How much sour cream is needed?
You will need 1/3 cup of sour cream for the potato mixture.
How much cheddar cheese is used in total?
A total of 1.5 cups of grated cheddar cheese is used: 1 cup for the filling and 1/2 cup for the topping.
How do I prepare the potato skins for stuffing?
Cut the baked potatoes in half lengthwise and scoop out the flesh, leaving about a quarter-inch of potato in the skin.
Why should I leave a quarter-inch of potato in the skin?
Leaving a small amount of potato flesh helps the skin maintain its shape while being stuffed and baked again.
How do I create the creamy filling?
Mash the scooped-out potato flesh together with the garlic and cheese mixture using a fork until smooth.
What seasonings are recommended?
Season the mixture with salt and pepper to taste before stuffing the skins.
How long is the second bake?
The stuffed potatoes should be baked for an additional 15 to 20 minutes.
How do I know the potatoes are finished?
They are done when they are heated through and the cheese on top is bubbly and golden.
How many servings does this recipe yield?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 450 calories.
How much fat is in one serving?
There are 22.5 grams of fat per serving.
What is the carbohydrate content per serving?
Each serving has 52.5 grams of carbohydrates.
How much protein is in a serving?
Each serving provides 15 grams of protein.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian-friendly.
What type of cheese is recommended?
The recipe specifies using grated cheddar cheese.
What is the primary flavor profile of this dish?
The dish features a rich blend of roasted garlic, creamy butter, and sharp cheddar cheese.
Can this be served as a main course?
Yes, these potatoes are hearty enough to serve as a satisfying main dish.
What kind of container should I use for the final bake?
Arrange the stuffed potatoes in a small baking dish before returning them to the oven.
Do I need to peel the potatoes?
No, the potatoes are baked in their skins, which serve as the vessel for the filling.
Is the garlic raw or cooked when added to the potatoes?
The garlic is roasted until soft and mellow before being mashed into the potato filling.