Twice-baked potatoes make a perfect side dish and taste good even if heated again and again. No matter even if it is a summer lunch or a thanksgiving dinner it always has a separate fan base.
 Different recipes are roaming around about this casserole but this Paula Deen recipe is a tried and tested recipe that can never o wrong. Feel free to make amendments to the recipe as it’s all about your own choice and taste. So make your twist and steps and Enjoy yourself!
INGREDIENTS
- 8 Medium-sized baked potatoes, about 4 pounds
- An 8-ounce package of cream cheese, at room temperature
- 1/2 cup butter stick, softened
- 2 cups shredded cheddar cheese
- 2 cloves garlic minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 cup chopped chives, for garnish
- 1 cup sour cream
- cup boiled chicken (meat whatever you like) for garnish
What are the steps of Making a Baked Potato?
- Pierce potatoes and place on a baking pan. Before baking, you can boil and peel them for your ease as they get more softened just similar to the case of mashed potatoes.
- Bake for a long time.
- Now mash them with a hand masher in a large bowl. In the very next step mix the cream cheese with these mashed potatoes. Then, add butter, sour cream, and a cup of cheddar cheese. Stir well.
- Add garlic, salt, and pepper. Stir again.
- Use a nonstick spray for lubricating purposes. Put the whole potato mixture in the dish and cover with plastic or a foil wrap. Refrigerate the mixture to get it settled for further baking.
- Bake for 50 minutes after placing the baking dish back in the oven. Bake again after sprinkling more cheese at the upper layer. Garnish it with chopped chives and crumbled-boiled meat to make it look better.
FAQs?
Why do we make holes in the potatoes?
It is good to pierce the tomatoes or to make holes in them because it allows the steam to escape from them otherwise they will burst. It does not happen every time but prevention is better.
Do we bake potatoes while being wrapped in foil?
Do not bake potatoes when wrapped with a foil as it does not allow the heat to reach the bottom or crust of the potatoes and they are cooked halfway through. It may affect the taste and texture.
Twice Baked Potato Recipe Paula Deen
Ingredients
- 8 Medium-sized baked potatoes about 4 pounds
- An 8-ounce package of cream cheese at room temperature
- 1/2 cup butter stick softened
- 2 cups shredded cheddar cheese
- 2 cloves garlic minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 cup chopped chives for garnish
- 1 cup sour cream
- cup boiled chicken meat whatever you like for garnish
Instructions
- Pierce potatoes and place on a baking pan. Before baking, you can boil and peel them for your ease as they get more softened just similar to the case of mashed potatoes.
- Bake for a long time.
- Now mash them with a hand masher in a large bowl. In the very next step mix the cream cheese with these mashed potatoes. Then, add butter, sour cream, and a cup of cheddar cheese. Stir well.
- Add garlic, salt, and pepper. Stir again.
- Use a nonstick spray for lubricating purposes. Put the whole potato mixture in the dish and cover with plastic or a foil wrap. Refrigerate the mixture to get it settled for further baking.
- Bake for 50 minutes after placing the baking dish back in the oven. Bake again after sprinkling more cheese at the upper layer. Garnish it with chopped chives and crumbled-boiled meat to make it look better.
