Herb Infused Twice-Baked Potatoes with Cheese
Discover our unique Herb Infused Twice-Baked Potatoes with Cheese, a delightful twist on a classic dish. Perfect for those looking for a flavorful side dish, this recipe is rich in herbs and cheese, offering a comforting texture and savory taste.
Prep time: 15 minutesCook time: 1 hour 30 minutesServes: 4
Ingredients
4 large russet potatoes
2 tbsp olive oil
1/4 cup unsalted butter
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1/4 cup chopped fresh chives
1 tbsp finely chopped fresh rosemary
1 tbsp finely chopped fresh thyme
1 tsp garlic powder
Salt to taste
Pepper to taste
Instructions
1. Preheat your oven to 400°F (204°C).
2. Rub the potatoes with olive oil and place them on a baking sheet. Bake for 45 to 50 minutes, or until tender.
3. Remove the potatoes from the oven and let them cool slightly. Reduce oven temperature to 350°F (176°C).
4. Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer of potato next to the skin.
5. In the bowl, add butter, 3/4 cup cheddar cheese, sour cream, chives, rosemary, thyme, garlic powder, salt, and pepper. Mix until smooth.
6. Spoon the mixture back into the potato skins, mounding it slightly.
7. Place the filled potato halves back on the baking sheet and sprinkle with the remaining cheese.
8. Bake in the oven for an additional 15 to 20 minutes, or until the cheese is melted and the tops are golden brown.
Storage
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating
Preheat your oven to 350°F (176°C) and bake the potatoes on a baking sheet for 15-20 minutes or until heated through.
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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.
