Herb and Cheese Stuffed Twice Baked Potatoes
Indulge in our Herb and Cheese Stuffed Twice Baked Potatoes, a delightful twist on the classic recipe. Perfectly baked potatoes stuffed with a medley of sharp cheddar, creamy ricotta, and fresh herbs, creating a symphony of flavors in every bite. Ideal for family gatherings or a comforting side dish.
Prep time: 30 minutesCook time: 1 hour 20 minutesServes: 4
Ingredients
4 large russet potatoes
1/2 cup sharp cheddar cheese, shredded
1/2 cup ricotta cheese
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
2 tbsp butter
1/2 cup sour cream
1/4 cup milk
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika
Instructions
1. Preheat the oven to 400°F (200°C) and bake the potatoes for 60 minutes until tender.
2. Let the potatoes cool slightly, then slice them in half lengthwise and scoop out the flesh, leaving a thin shell.
3. In a bowl, mash the potato flesh with butter, milk, sour cream, salt, black pepper, garlic powder, and onion powder.
4. Fold in cheddar cheese, ricotta cheese, parsley, and chives into the mashed mixture.
5. Spoon the mixture back into the potato shells, mounding slightly.
6. Sprinkle the top of each potato with smoked paprika.
7. Return the potatoes to the oven and bake for an additional 20 minutes until the tops are golden brown and crispy.
Storage
Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating
Preheat your oven to 350°F (175°C) and warm the potatoes for 15-20 minutes or until heated through. Alternatively, reheat in the microwave for 2-3 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
