Cheesy Twice Baked Potatoes

Print Recipe

Approximately 10-20 carbohydrates per serving

Course Appetizer, Easter, Side Dish

Cuisine American

Keyword Bacon, Cheddar Cheese, Garlic, Potato, Rosemary

Prep Time 20

Cook Time 40

Total Time 1

Servings 4

Equipment

Chef's and Paring knives
Medium cutting board
Sheet pan lined with parchment paper or aluminum foil
Measuring Spoons
Medium bowl
Skillet I like cast iron
Cheese grater
Potato masher or fork

Ingredients

4 Medium Russet potatoes or 2 pounds of baby yukon gold or red skinned potatoes
3 Tbsp Extra virgin olive oil (evoo)
6 Garlic cloves, minced or 1 tbsp granulated garlic powder
2 Tbsp Fresh rosemary or 2 tsp dried rosemary
1 Tsp Each of salt and pepper or to your taste
½ Cup Chicken broth
2 Tbsp Butter
2 Strips of chopped bacon optional
¼ Cup Sour cream optional
¼ Cup Scallions or chives, chopped fine optional
1 Cup White cheddar cheese shredded

Instructions

Gather all "tools for the trade" including ingredients to save time.
Preheat oven to 450F.
Poke holes in potatoes with a fork. Microwave until tender. Once you can insert a knife in easily, they are done. Let cool.
If using fresh herbs, saute garlic and rosemary on med-high heat in evoo in skillet for 1-2 minutes, or just until garlic is slightly golden. If using dried herbs, they can be added later to the mashed potatoes.
Cut cooled potatoes in half lengthwise.
Scoop out the flesh using your paring knife and a spoon. Leave a border around the outer edge of potatoes. Place in the mixing bowl.
If using baby potatoes, scoop out flesh with a teaspoon and place in the bowl.
Rub evoo on the outside and inside of the potatoes. Season with salt and pepper.
Bake skin side up on sheetpan for 15-20 minutes, or until the bottom cutside edges are golden.
Mash potatoes with the sauteed (or dried) seasonings, butter and enough chicken broth to reach a creamy consistency. Add extra salt and pepper to taste.
Fill potato halves with half of the mixture. You can save or freeze the extra mashed potatoes.
Sprinkle cheese on top of potatoes and bake 15-20 minutes or until cheese melts.
Option to garnish with sour cream, bacon bits, scallions, or chives. Enjoy!

I never met a potato I didn’t like! Mashed, baked, or fried, I like them all….maybe because I picked so many in my youth. Melted cheddar and a hint of rosemary that lingers on your palate will leave you asking for more. Since this recipe uses only half the flesh of the cooked potato which makes it lower in carbs, yes, yes you can ask for more! It pairs well with lamb for a yummy Easter feast. Enjoy!