Side Dishes
Cheesy Twice-Baked Potatoes
These Twice-Baked Potatoes from Elizabeth Karmel's Steak and Cake: America’s Favorite Saturday Night Meal are delectably savory and cheesy — the perfect special-occasion side for steak, or game-day party food.
Ingredients
Instructions
Preheat oven to 350°.
Scrub potatoes and pierce them all over with a fork. Rub potatoes with oil and place them directly on oven rack. Bake potatoes until a fork easily passes through one, 70–80 minutes.
Remove potatoes from oven and let cool 10 minutes. Cut potatoes in half lengthwise and place halves on a baking sheet.
When cool enough to handle, scoop out potato flesh into a bowl, leaving enough flesh around the skin to keep the potato from falling apart. Choose the worst-looking potato and remove all of the flesh; discard skin.
Add heavy cream, butter, sour cream, cream cheese, 1½ cups Cheddar, and scallions to hot potato flesh; mix until creamy, then season with salt and pepper.
Divide potato mixture evenly among potato halves. Top halves with remaining ½ cup Cheddar.
Return potatoes to oven on baking sheet. Bake potato halves until Cheddar is melted, lightly browned, and bubbling, 20–25 minutes; serve immediately.
Nutritional Facts
Nutritional Facts
Per serving
:
% Daily Value*
Total Fat 26g 40%
Saturated Fat 15g 75%
Cholesterol 72mg 24%
Sodium 267mg 11%
Carbs 45g 15%
Protein 13g
*Percent Daily Values are based on a 2,000 calorie diet.