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Here are the ingridients that are required to make a remarkably good Twice-baked Cheddar Potatoes:
- Take 4 large of Russet Potatoes, scrubbed.
- Provide 3 tbsp of Olive oil.
- Use 1 1/4 cup of Grated Cheddar Cheese, divided.
- You need 1 cup of Assorted mix-ins (see below).
- Get 1 of Kosher salt & ground pepper.
Done with the ingridients? Below are the steps on serving Twice-baked Cheddar Potatoes:
One of the things that I have learned over the years of blogging at Rock Recipes is that folks really respond well to a great side dish recipe. We had a head start on our twice-baked potato recipe, having already developed a recipe for the Best Baked Potato. Starting there, we let the baked potatoes cool slightly before slicing them open and removing the flesh. But twice baked potatoes are even better because they are stuffed with a fluffy, cream potato mixture combined with cheese, then topped with more melted cheddar cheese. And this stuffed potato recipe gets some veggies in on the action by adding broccoli.
Recipe : Twice-baked Cheddar Potatoes
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