Twice-Baked Potatoes

Twice-Baked Potatoes
Servings: 8 Prep 15 mins Bake 425°F 20 mins Bake 375°F 50 mins Broil 3 mins


  • 8 baking potatoes (about 9 ounces each)
  • 1 tablespoon vegetable oil
  • 1 clove garlic, finely chopped
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces Gorgonzola cheese, crumbled

Make It

1. Heat oven to 425 degrees F.

2. Rub potatoes with oil. Poke in several places with fork. Place on rack in roasting pan.

3. Bake in 425 degree F oven 20 minutes. Lower to 375 degrees F. Bake for 30 minutes. Let cool.

4. Cut 1/2- to 3/4-inch slice off the top of each potato. Scoop out the insides including the top, leaving a thin potato shell.

5. Mix the scooped-out potato with garlic, sour cream, salt, pepper and Gorgonzola cheese in a small bowl. Refill the potato skins with the potato mixture, mounding on top. (Potatoes can be made up to this point a day ahead; then cover and refrigerate.) Return to rack.

6. Bake in 375 degree F oven 20 minutes or until heated through. If tops of potatoes are not brown enough, increase temperature to broil; place potatoes under broiler for 3 minutes or until browned.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 312, Fat, total (g): 14, chol. (mg): 31, sat. fat (g): 8, carb. (g): 37, fiber (g): 3, pro. (g): 11, sodium (mg): 661, Percent Daily Values are based on a 2,000 calorie diet.