Twice Baked Stuffed PotatoesReport Violation
Other InfoDescription: This is a delicious and easy recipe for perfect, creamy, twice baked or stuffed potatoes. The everyday russet works the best, but you can use reds or yukon golds as well.
2 russet potatoes
1 Tbsp butter
2 artichoke hearts (chopped) more if desired
2 Tbsp Sour cream
1 Tbsp cream cheese
2 Tbsp Parmesan cheese
Preheat oven to 350.
This is how to make perfect, loaded stuffed or twice baked potatoes. These are loaded with flavor and if you microwave them they are really quick to throw together. These are not something I make with every meal but they are great to treat guests or even just spice things up for the family.
Stab your potatoes a few times with a fork or narrow tipped knife to allow steam to escape. Bake 35 minutes or until soft. You can also microwave them on high for 5 minutes, flip them, and give the other side another 3 minutes if you want to make it easier, or are pressed for time. Cut the potatoes in half lengthwise. Holding the potato half in a cloth or oven mitt, carefully scoop out the potato and place in a flat bottomed bowl or pot.. Add butter. Blend together artichokes, sour cream, cream cheese, parmesan and garlic. Add salt and pepper, and stir or mash the mixture until it is smooth. Refill skins, sprinkle with bacon, green onion and more parmessan if you like and top with cheddar. Bake or BBQ 10-15 minutes until cheese is melted and center is heated through again.
Fantastic. The artichoke adds such a great texture to this dish....