Twice-Baked Green Potatoes

Southern Living
Twice-Baked Green PotatoesRecipe

Photo: Alison Miksch; Styling: Heather Chadduck Hillegas

In Step 1, the potatoes can also be cooked in the microwave, but we prefer the crisp texture of the skins after baking in the oven.

Makes 8 servings


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4 (12-oz.) russet potatoes
1 small shallot, minced
1 garlic clove, minced
2 tablespoons olive oil
1/2 pound greens, washed, trimmed, and chopped
2 teaspoons apple cider vinegar
1/8 teaspoon ground red pepper
1/2 cup sour cream
1/2 cup butter, melted
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon hot sauce
1 cup shredded sharp Cheddar cheese, divided
Vegetable cooking spray


Hands-on: 30 Minutes
Total: 2 Hours

1. Preheat oven to 400°. Pierce potatoes with a fork; bake directly on oven rack 1 hour or until tender. Cool 10 minutes.2. Sauté shallot and garlic in hot oil in a Dutch oven over medium high heat 1 minute. Stir in greens and next 2 ingredients. Add salt and black pepper to taste. Cook 10 minutes or until tender.3. Cut potatoes in half lengthwise; carefully scoop pulp into a large bowl, leaving shells intact. Mash together potato pulp, sour cream, next 4 ingredients, and 1/2 cup cheese. Add greens mixture. Spoon into potato shells, and place on a lightly greased (with cooking spray) baking sheet.4. Bake at 400° for 15 minutes. Top with remaining cheese, and bake 3 to 5 minutes or until cheese melts and potatoes are thoroughly heated.

Created date

January 2015