Lydia's Twice Baked Potato Recipe – Doppelt gebackene Kartoffeln
Oma’s twice baked potato recipe is an easy side dish to fit to almost any meal. Make ahead and pop in the oven when you need it. My granddaughter’s favorite!
- Prep time
- 30 min
- Cook time
- 1 hr 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 large potatoes (baking variety if possible)
- Olive oil (optional)
- 1½ cups sour cream
- About ¾ cup milk
- 6 tablespoons butter
- ½ teaspoon salt
- Freshly ground pepper (about ½ teaspoon)
- 1½ cups shredded cheddar cheese
Instructions
- 1
Preheat oven to 400°F.
- 2
Scrub potatoes and brush with olive oil if crispy skin is desired.
- 3
Bake for about 1 hour or until potatoes are tender when pierced with a knife.
- 4
Lower oven temperature to 350°F.
- 5
Remove potatoes from oven and let them cool for about 10 to 20 minutes.
- 6
Cut potatoes in half lengthwise. Scoop out the flesh into a large bowl, being careful not to break the skins (potato shells).
- 7
Into bowl with the potato flesh add sour cream, butter, salt, pepper and 1 cup cheese. Mix with hand mixer, slowly adding just enough milk to make the mixture creamy.
- 8
Spoon mixture back into the potato skins. Sprinkle remaining ½ cup of cheese on top.
- 9
Bake for a further 15 minutes or until cheese is bubbly.