Description
Delicious Million Dollar Twice Baked Potatoes are a creamy, cheesy, and flavorful side dish perfect for any occasion. Baked to tender perfection, the potato pulp is mixed with sour cream, cottage cheese, cream cheese, butter, cheddar, and seasonings, then stuffed back into the crispy skins and baked again until golden and warm.
Ingredients
Scale
Potatoes
- 4 large baking potatoes
Cheese and Dairy Mixture
- ½ cup sour cream
- ½ cup cottage cheese
- 2 oz cream cheese, room temperature
- ¼ cup butter, melted
- 1½ cups shredded cheddar cheese
Seasonings
- ¾ tsp salt, or to taste
- ½ tsp pepper, or to taste
- ½ tsp garlic powder, or to taste
Instructions
- Preheat and bake potatoes: Preheat your oven to 400ºF. Place the large baking potatoes directly on the oven rack or on a baking sheet and bake for 1 hour, or until the potatoes are tender when pierced with a fork.
- Prepare potato shells: When the baked potatoes are cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the pulp from each half, leaving a thin shell intact to hold the filling. Set the empty potato skins aside.
- Mix filling: In a large mixing bowl, mash the scooped-out potato pulp until smooth. Add the sour cream, cottage cheese, softened cream cheese, melted butter, shredded cheddar cheese, salt, pepper, and garlic powder. Stir thoroughly until all ingredients are well combined and creamy.
- Stuff potato skins: Spoon or pipe the cheesy potato mixture back into the reserved potato skins, packing the filling evenly.
- Bake stuffed potatoes: Arrange the stuffed potatoes on a baking sheet. Bake in the oven at 375ºF for 20 minutes, or until the filling is heated through and the tops are slightly golden.
Notes
- For an extra crispy skin, brush the potato shells lightly with melted butter before baking the second time.
- You can add cooked bacon bits or green onions to the filling for extra flavor.
- Make sure the cream cheese is softened to mix smoothly with the other ingredients.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
