These twice-baked potatoes are the ultimate comfort food side dish or light main. We start by baking large russet potatoes until tender, then scoop out the fluffy insides to mix with rich heavy cream, sharp cheddar cheese, and zesty diced green chilies. The mixture is seasoned with salt and pepper, stuffed back into the crispy skins, and baked again until bubbly and golden. Finished with a cool dollop of sour cream and a briny black olive, this dish offers a perfect balance of creamy texture and bold southwestern flavors. It’s an easy crowd-pleaser for family dinners, potlucks, or game day gatherings where hearty, satisfying food is essential.
Twice-Baked Potatoes With Cheese And Chilies
Description
These twice-baked potatoes are the ultimate comfort food side dish or light main. We start by baking large russet potatoes until tender, then scoop out the fluffy insides to mix with rich heavy cream, sharp cheddar cheese, and zesty diced green chilies. The mixture is seasoned with salt and pepper, stuffed back into the crispy skins, and baked again until bubbly and golden. Finished with a cool dollop of sour cream and a briny black olive, this dish offers a perfect balance of creamy texture and bold southwestern flavors. It&# 226;ÂÂs an easy crowd-pleaser for family dinners, potlucks, or game day gatherings where hearty, satisfying food is essential.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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Scrub potatoes clean and dry them thoroughly. Cut a small, deep slit in the top of each potato to allow steam to escape.
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Place potatoes directly on the middle oven rack and bake for about 1 hour, or until they are tender when pierced easily with a fork.
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Remove potatoes from oven and let cool slightly until manageable. Cut off the tops and carefully scrape the potato pulp into a large bowl, leaving about 1/4 inch of potato attached to the skin to create a sturdy shell.
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Season the inside of the potato shells with a pinch of salt and pepper; set aside.
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Mash the potato pulp in the bowl until smooth. Stir in the chopped 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. Stir in 1/2 cup of the grated cheddar cheese.
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Divide the potato mixture equally among the reserved potato shells, mounding the filling slightly for a rustic look.
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Sprinkle the tops with additional grated cheddar cheese. Place the stuffed potatoes on a baking sheet.
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Increase oven temperature to 400ðF (200ðC). Bake for 15-20 minutes, until the potatoes are hot throughout and the cheese is bubbling and slightly golden.
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Top each potato with a generous dollop of sour cream and a whole black olive. 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
Use large russet or Idaho potatoes for the best fluffy texture and sturdy skins.
For a richer flavor, you can add a tablespoon of butter to the potato pulp before mixing.
If you prefer spicier potatoes, use roasted green chilies or add a dash of hot sauce to the filling.
These potatoes are best served fresh out of the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF until warmed through.
