Sour Cream & Onion Twice Baked Potatoes
Liven up your everyday baked potatoes with this recipe for Sour Cream & Onion Twice-Baked Potatoes. Russet potatoes are baked in the oven before mixing the fluffy interior with sour cream, butter, and scallions. The filling in re-stuffed back into the potatoes and baked again until bubbly and beautiful.
Sour Cream & Onion Twice Baked Potatoes
Liven up your everyday baked potatoes with this recipe for Sour Cream & Onion Twice-Baked Potatoes. Russet potatoes are baked in the oven before mixing the fluffy interior with sour cream, butter, and scallions. The filling in re-stuffed back into the potatoes and baked again until bubbly and beautiful.
Ingredients
- 2 large russet potatoes
- 1 teaspoon + ¼ teaspoon sea salt divided
- 1 tablespoon olive oil
- 1 tablespoon + 4 teaspoons salted butter divided
- ¼ cup sour cream
- 4 scallions finely chopped
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 425 degrees F. Line a baking tray with parchment paper and set aside.
- Wash the russet potatoes thoroughly and dry with a paper towel. Use a fork to prick the potatoes on all sides several times to allow steam to escape. Rub the potatoes with the olive oil and 1 teaspoon of sea salt, then place on the baking tray and bake in the center of the oven for 1 hour to 1 hour and 15 minutes (depending on the size of the potatoes). You will know the potatoes are fully cooked when a fork inserted into the center of the potatoes can be inserted and removed with ease.
- Set the potatoes aside to cool for 15 minutes. Once slightly cooled (but still warm), slice along the middle of the potatoes and use a spoon to remove the interior of the potatoes, placing the interior filling in a separate bowl. Set the outer shell of the potatoes aside.
- Scoop the interior of the potatoes into a potato ricer and place back into the bowl. You can also use a potato masher to mash the potatoes, but the ricer achieves a silky-smooth potato filling. Add 1 tablespoon of butter, sour cream, scallions, black pepper, and the remaining ¼ teaspoon of sea salt to the riced potatoes, and mix to combine.
- Scoop the potato filling back into the potato shells, dividing the filling as evenly as possible.
- Reduce the oven temperature to 350 degrees F.
- Place the filled potatoes back onto the parchment-lined baking tray and top each potato with 2 teaspoons of butter. Bake in the oven for 15 to 30 minutes. Once the potatoes have cooked for the second time, remove from the oven and garnish with extra scallions. Serve immediately and enjoy!
Nutrition
Calories: 346kcalCarbohydrates: 42gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 32mgSodium: 1231mgPotassium: 999mgFiber: 4gSugar: 3gVitamin A: 598IUVitamin C: 17mgCalcium: 79mgIron: 2mg
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