Jack’s Totally Awesome Stuffed Potatoes
Jack’s Totally Awesome Stuffed Potatoes
Another family favorite revived! My dad would make these twice-baked potatoes and serve them with steak. We loved them! I've made a few adjustments from his original '70s vibe, like using cheddar instead of American cheese.
Equipment
Ingredients
- 6 Russet potatoes poked with a fork and rubbed in olive oil
- 1 clove garlic minced
- 1 tsp sea salt
- ½ tsp fresh ground pepper
- 2 tbsp butter
- ⅓ cup milk
- ⅔ cup sour cream
- dusting of ground paprika optional
- 2 cups grated cheddar cheese
- sliced mushrooms optional
Instructions
- Heat oven to 425°
- Bake potatoes until tender, 50-60 minutes
- Let cool
- Cut potatoes in half lengthwise and scoop out the insides of the potato into a large bowl, being careful not to damage the skins
- Add the garlic, salt, pepper, butter, milk, and sour cream
- Mix together with a potato masher until blended, but leave a little texture
- Scoop potato mixture back into the potato skins, and place in back in the baking pan.
- Dust with paprika
- Top with the cheese
- Garnish with mushroom
- Place in a 375° oven for 25 minutes
Notes
Pro tip: I bake 6 potatoes, but only use the skins from 4 of them. This makes my potato halves extra-full.
This recipe makes a great casserole too.
Serve with teriyaki steak made with LuLu’s Teriyaki sauce.
Jack’s retro-’70s ingredients:
- powdered garlic
- margarine
- American cheese
Tried this recipe?Let us know how it was!
