Baked Potatoes Elegante
Submitted by BethC
Twice-baked potatoes whipped with cream cheese, sour cream, and butter until fluffy, then stuffed back into their shells. The fanciest way to serve a spud.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minA regular baked potato is fine. This is not a regular baked potato.
The insides get scooped out and whipped with cream cheese, sour cream, butter, and milk until they’re cloud-light and smooth, then piped or spooned back into the shells and baked again until heated through.
Onion salt adds a savory punch that ties the whole thing together.
These are the kind of twice-baked potatoes that show up at steakhouse dinners and holiday tables, and they’re far easier to pull off at home than they look.
Kitchen Tips
- Soften the cream cheese and butter fully before mixing. Cold lumps won’t beat out and you’ll get a chunky filling.
- Use a hand mixer or stand mixer to whip the filling. A fork won’t get you that fluffy, light texture.
- These can be assembled ahead of time and refrigerated. Just add a few extra minutes to the final bake.
- Top with shredded cheddar or crumbled bacon before the second bake for a fully loaded version.
Ingredients
Directions
Bake potatoes at 375℉ (190℃) until done. Cut slice from top of each potato and scoop out insides.
Mash potato insides and mix with sour cream, cream cheese, butter, onion salt, salt, and pepper. Beat until smooth and fluffy. Fill potato shells with mixture. Return to oven and bake 15 minutes or until potatoes are heated through.
Comments
