These Twice-Baked Potatoes are the ultimate comfort food, combining fluffy, buttery potato flesh with a rich, savory filling. The blend of sharp cheddar cheese, mild green chilies, and briny black olives creates a complex flavor profile that is both spicy and satisfying. The crispy potato skins provide a perfect textural contrast to the creamy interior. This dish is ideal for hearty weeknight dinners, potlucks, or game day gatherings. It’s a classic American favorite that feels indulgent yet remains simple enough for home cooks to master with ease. Serve warm for the best experience.
Twice-Baked Potatoes With Cheese & Chilies
Description
These Twice-Baked Potatoes are the ultimate comfort food, combining fluffy, buttery potato flesh with a rich, savory filling. The blend of sharp cheddar cheese, mild green chilies, and briny black olives creates a complex flavor profile that is both spicy and satisfying. The crispy potato skins provide a perfect textural contrast to the creamy interior. This dish is ideal for hearty weeknight dinners, potlucks, or game day gatherings. It&# 226;ÂÂs a classic American favorite that feels indulgent yet remains simple enough for home cooks to master with ease. Serve warm for the best experience.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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Scrub potatoes thoroughly and dry them. Cut a small slit in the top of each potato.
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Place potatoes on the middle rack of the oven and bake for about 1 hour, or until tender when pierced with a fork.
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Remove potatoes from oven and let them cool slightly until handleable.
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Cut off the top third of each potato and use a spoon to scoop out the pulp into a large bowl, leaving about 1/4 inch of potato in the skin to form a shell.
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Season the inside of the potato shells lightly with salt and pepper and set aside.
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Mash the potato pulp until smooth.
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Stir in the chopped black olives, diced green chilies, and heavy cream until well combined and creamy.
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Season the mixture with salt and pepper to taste, then stir in the grated cheddar cheese.
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Divide the potato mixture equally among the reserved potato shells, mounding the filling slightly.
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Sprinkle additional grated cheddar cheese over the top of each stuffed potato.
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Place the stuffed potatoes on a baking sheet.
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Preheat oven to 400ðF (200ðC) if not already at that temperature, then bake for 15-20 minutes until the cheese is bubbling and golden.
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Remove from oven and top each potato with a dollop of sour cream and a black olive slice if desired.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 77.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 17.0g6%
- Dietary Fiber 2.2g9%
- Sugars 0.8g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute heavy cream with coconut cream or oat cream, cheddar cheese with a vegan cheddar alternative, and sour cream with a plant-based sour cream.
You can add bacon bits or cooked bacon for extra flavor and crunch.
Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350ðF oven for 15-20 minutes.
Ensure the potato skins are sturdy enough to hold the filling by not scooping too deeply.
