Twice Baked Potatoes

Potatoes are to Holiday dinners what cake is to birthdays, you just can’t have one with the other!  This Thanksgiving my family will be enjoying these delicious Twice Baked Potatoes made with Gay Lea Foods Low-Fat Sour Cream, Butter and Cheddar Cheese.  Thanksgiving for our family is all about family, a visit to our local fair and a big turkey dinner.  It’s a part of Fall I absolutely can’t wait to enjoy.  A special weekend with all of my favourite people.

To celebrate I combined three of my favourite Gay Lea products into a traditional recipe of Twice Baked Potatoes.

Twice Baked Potatoes Ingredients:

4 large potatoes (I used Russet)

4 tbsp Gay Lea Salted Butter

1/3 Cup Gay Lea Low Fat Sour Cream

1 tbsp finely chopped green onion

1/2 cup Ivanhoe Old Cheddar Cheese

1/2 cup grated parmesan cheese

Herbamare (or sea salt) + Pepper to taste

Twice Baked Potato Directions:

Preheat oven to 400F.

Place potatoes directly on rack and bake for 45 mins.  Take out, piece with fork and bake for another 15 mins.

Remove potatoes and hold with an oven mitt.  Cut the top off the potato and scoop out the middle to form a boat-like shape.  Make sure to leave enough potato that the skin won’t collapse.

Put scooped out potato (skin included) in a stand mixer, add green onion, butter, sour cream, cheese, salt and pepper and beat on low to combine.  Be careful not to turn up to quickly or the potato pieces will shoot out (I know this from experience!).  Once fully mixed scoop back into potatoes.  You may have some potato mixture left over because you’ve added so much good stuff to the potato!

Place back in the oven and bake for 30 minutes. Then, to get a brown crispy top turn on the broil and broil until golden brown.

Serve immediately, or let cool wrap and plastic and freeze for another day.

5 from 3 votes

Print

Twice Baked Potatoes

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

Delicious creamy twice baked potatoes loaded with two type of cheese. Easy to make and perfect to make ahead of a big family dinner.

Course: Side Dish

Servings: 4 servings

Author: Kerrie @ Family Food and Travel

Ingredients

• 4 large potatoes I used Russet
• 4 tbsp Gay Lea Salted Butter
• 1/3 Cup Gay Lea Low Fat Sour Cream
• 1 tbsp finely chopped green onion
• 1/2 cup Ivanhoe Old Cheddar Cheese
• 1/2 cup grated parmesan cheese
• Herbamare or sea salt + Pepper to taste

Instructions

1. Preheat oven to 400F.
2. Place potatoes directly on rack and bake for 45 mins.
3. Take out, piece with fork and bake for another 15 mins.
4. Remove potatoes and hold with an oven mitt.
5. Cut the top off the potato and scoop out the middle to form a boat-like shape.
6. Make sure to leave enough potato that the skin won't collapse.
7. Put scooped out potato (skin included) in a stand mixer, add green onion, butter, sour cream, cheese, salt and pepper and beat on low to combine.
8. Be careful not to turn up to quickly or the potato pieces will shoot out (I know this from experience!). Once fully mixed scoop filling back into potatoes.
9. You may have some potato mixture left over because you've added so much good stuff to the potato!
10. Place potatoes back in the oven and bake for 30 minutes.
11. At the end of 30 minutes, turn onto broil to get a brown crispy top.
12. Serve immediately, or let cool wrap and plastic and freeze for another day.

For more delicious Gay Lea Recipes check out these delicious appetizer, meal and dessert ideas:

Prosciutto Cups with Apples and Horseradish Cheese

Hot Cottage Cheese Spinach Dip

Grilled Poblano Quesadillas with Chipotle Sour Cream

Grilled Steak with Blue Cheese Butter

Mixed Greens and Cottage Cheese Stuffed Chicken Breasts

Cinnamon and Brown Sugar Canadian Bacon

10 Minute Grilled Pineapple with Maple Whipped Cream

Lime and White Chocolate Scones

Black Forest Cupcakes

Buttery Sugar Cookies

Lime Shortbread Cookies with Cream Cheese Glaze