Description
A twice-baked potato flavored with butter and garlicky cheese that's easy to make ahead and bake later.
Ingredients
Units
Scale
- 8 large baking potatoes
- 1 stick (1/2 cup) salted butter
- 8 ounces Mexican Style Four Cheese Blend Shredded Cheese
- 1/2 cup green pepper, chopped
- 4 ounces chopped pimento, drained
- 1/4 cup onion, minced
- 2 1/2 teaspoon garlic granules
- 1 teaspoon salt
- Paprika
Instructions
- Preheat oven to 425 degrees.
- Rinse, dry, and rub potatoes with cooking oil. Place them on a baking sheet; do not wrap them in foil.
- Puncture the potatoes three times with a fork on both sides, then bake for 1 hour and 15 minutes or until a fork easily pierces through.
- Place the rest of the ingredients except for the paprika into a large bowl while the potatoes are baking.
- Remove potatoes from oven and cut in half lengthwise.
- When the potatoes are cool enough to handle, scoop the pulp out with a large spoon, leaving a layer of potato on the skin to help them stay intact.
- Place the potato pulp into the large bowl over the ingredients to start melting the cheese and butter and set the potato shells aside on the baking sheet.
- Stir the pulp to combine with the ingredients and fill the shells with the cheese potato mixture.
- Sprinkle the potato halves with paprika, and bake the cheese potatoes at 350 degrees until they are heated through about 30 minutes.
Notes
- Prepare the potatoes and refrigerate or freeze them for a later date; defrost before baking.
- The potato mixture can be placed into a casserole dish and baked instead of filling potato shells.
- Substitute any good melting cheese for the Mexican blend.
- Wrap 2 halves together with aluminum foil and place it on a hot grill to heat before serving.
