Description
These twice baked potatoes are creamy, cheesy, and perfectly comforting with fluffy potato filling mixed with butter, sour cream, cheese, garlic, green onions, and savory halal turkey or smoked chicken. Baked twice for crispy skins and golden melted tops, they make a satisfying side dish or hearty meal.
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 4 tablespoons butter, softened
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese (optional)
- 1/2 cup cooked halal turkey strips or smoked chicken, finely chopped
- 2 green onions, chopped
- 1 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
Instructions
- Preheat the oven to 200°C (400°F). Wash and dry the potatoes well. Prick each potato several times with a fork, rub with olive oil, and sprinkle lightly with salt.
- Place the potatoes on a baking tray or directly on the oven rack. Bake for 50 to 60 minutes until tender.
- Allow the potatoes to cool for 5 to 10 minutes until safe to handle.
- Slice each potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin layer attached to the skins.
- Mash the potato flesh with butter, sour cream, milk, garlic powder, remaining salt, black pepper, and smoked paprika if using until creamy.
- Stir in the cheddar cheese, mozzarella cheese if using, half of the halal turkey strips or smoked chicken, and some of the green onions.
- Spoon the filling back into the potato shells, slightly mounding the tops.
- Place the filled potatoes on a baking tray and sprinkle with extra cheese if desired.
- Bake again for 15 to 20 minutes until hot, golden, and bubbly.
- Garnish with the remaining green onions and crispy halal topping before serving hot.
Notes
- Russet potatoes work best because of their fluffy texture and sturdy skins.
- Do not overmix the filling to avoid gluey potatoes.
- Prepare the stuffed potatoes ahead and refrigerate before the second bake.
- Add extra milk if the filling becomes too thick.
- Broccoli, mushrooms, or spinach make great vegetable additions.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 360
- Sugar: 3g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 50mg
