There are so many variations of twice baked potatoes with different cheese and toppings.  This versions comes out very creamy since we add in heavy cream.

Ingredients:

4 large russet potatoes
olive oil
1/2 cup sour cream
1/4 cup butter
1/4 cup heavy whipping cream
2 ounces shredded monterey jack and colby cheese
1/2 teaspoon salt
1/2 teaspoon pepper
6 scallions

Preheat oven to 400 degrees.

Wash potatoes
Insert a fork or knife several times in each potato
Rub with olive oil
Bake for 1 hour to 1 hour to 1 hour and 15 minutes
Reduce heat to 325 degrees
Cut potatoes in half lengthwise
Scoop out the potato leaving a 1/4 inch shell of potato inside
Mash the potato until smooth
With an electric mixer blend the potato with sour cream, butter & cream
Stir in cheese, salt & pepper.
Place potato mixture back into shells
Bake for 20 to 25 minutes
Sprinkle scallions on top

Makes 8 servings

Variation:

Use a cheddar and mozzarella cheese blend (2 ounces each) or any other favorite cheese
Add crumbled bacon as a topping along with the scallions

Do you have a favorite recipe for twice baked potatoes? If so, please leave it in the comment section…we’d love to try it!

Twice Baked Potatoes Recipe is a post from: Taste for Cooking

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This recipe is compliments of Norwegian Cruise Line and is a favorite of cruisers dining at Cagney’s Steakhouse.

Ingredients
Potatoes, Cream, Garlic, Chives, Emmenthal (cheese), Parmesan Cheese, Butter, Salt, Freshly Milled Black Pepper, Nutmeg

2.2lbs Potatoes, cut into cubes
5.3 cups Cream
2.1 tbs. Garlic chopped
3.5 oz. Garlic cloves whole
1 tsp. Chives, chopped
7 tbs Emmenthal, grated
6 tbs. Parmesan Cheese
2.1 tbs. Butter, unsalted Salt
Freshly Milled Black Pepper Nutmeg

Method of Preparation

Dice potatoes and steam off until cooked.
Allow potatoes to cool at room temperature so they may dry out.
Mix the cooled steam diced potatoes, grated Emmenthal Swiss cheese and toss with salt and pepper.
Mix butter with some chopped garlic.
Butter the gratin dishes with the butter garlic mix.
Place potatoes into gratin dish and fill 3/4.
Boil cream and garlic, then simmer until garlic is soft and mushy.
Blend in mixer until smooth with the garlic and cream.
Season with salt, pepper and nutmeg.
Pour the cream mixture over the potatoes and cover thoroughly.
Proceed to bake in 350º F oven until potato cream mix is heated through.
Top with Parmesan cheese, then continue baking until cheese has melted and cream has slightly browned.
Serve immediately.

More cruise line recipes

Potatoes Au Gratin Recipe is a post from: Taste for Cooking

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