Twice-Baked Potatoes

Makes 8
Prep 15 m
Bake 20 m
Bake 50 m
Broil 3 m



  1. 1 of 6 Heat oven to 425 degrees F.
  2. 2 of 6 Rub potatoes with oil. Poke in several places with fork. Place on rack in roasting pan.
  3. 3 of 6 Bake in 425 degree F oven 20 minutes. Lower to 375 degrees F. Bake for 30 minutes. Let cool.
  4. 4 of 6 Cut 1/2- to 3/4-inch slice off the top of each potato. Scoop out the insides including the top, leaving a thin potato shell.
  5. 5 of 6 Mix the scooped-out potato with garlic, sour cream, salt, pepper and Gorgonzola cheese in a small bowl. Refill the potato skins with the potato mixture, mounding on top. (Potatoes can be made up to this point a day ahead; then cover and refrigerate.) Return to rack.
  6. 6 of 6 Bake in 375 degree F oven 20 minutes or until heated through. If tops of potatoes are not brown enough, increase temperature to broil; place potatoes under broiler for 3 minutes or until browned.
Nutrition Information for Twice-Baked Potatoes
Servings Per Recipe: 8
Per Serving: 8 g sat. fat, 31 mg chol., 14 g Fat, total, 37 g carb., 11 g pro., 312 kcal cal., 661 mg sodium, 3 g fiber
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Printed from 07/23/2019