Imagine sinking your fork into a perfectly golden, crispy potato skin filled with creamy, cheesy goodness and a spicy kick of green chilies that will make your taste buds dance! These Twice Baked Potatoes are not just a side dish - they're a culinary experience that transforms the humble potato into a mouthwatering masterpiece that will have everyone at your table begging for seconds. Whether you're looking to impress dinner guests or simply treat yourself to a decadent comfort food, this Mexican-inspired recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 medium potatoes
- 1 cup shredded cheese
- 1/2 cup cream cheese
- 1/2 cup diced green chilies
- 1/4 cup sour cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Wash potatoes thoroughly and pat dry with paper towels.
- Pierce each potato several times with a fork to allow steam to escape during baking. Rub the potato skins with olive oil and sprinkle with salt.
- Place potatoes directly on the middle oven rack and bake for 45-50 minutes, or until they are tender when pierced with a fork. The skin should be crisp and golden brown.
- Remove potatoes from the oven and let cool for 5-10 minutes until they are safe to handle. Slice each potato lengthwise in half.
- Carefully scoop out the potato flesh, leaving a thin layer (about 1/4 inch) attached to the skin to help maintain the potato's structure.
- In a large mixing bowl, combine the scooped potato flesh, cream cheese, sour cream, diced green chilies, half of the shredded cheese, salt, and pepper. Mash and mix until smooth and well combined.
- Spoon the potato mixture back into the potato skins, mounding it slightly. Sprinkle the remaining shredded cheese on top of each potato half.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and the tops are golden brown.
- Remove from the oven and let rest for 5 minutes. Serve hot, optionally garnished with additional green chilies or chopped fresh herbs.
Tips
- Choose the right potatoes: Medium-sized russet potatoes work best for this recipe, as they have a fluffy interior and sturdy skin perfect for stuffing.
- Don't rush the first bake: Make sure to bake potatoes until they're completely tender - this ensures a smooth, creamy filling.
- Let potatoes cool slightly before scooping: This prevents burning your hands and makes the scooping process easier.
- For extra crispiness, brush potato skins with olive oil before the first bake.
- Customize your filling: Feel free to add crispy bacon bits, chopped green onions, or swap out chilies for jalapeños if you want more heat.
- Use room temperature cream cheese and sour cream for easier mixing and a smoother filling.
- Watch the second bake carefully to prevent burning - the cheese should be melted and golden, not dark brown.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
