This may not be what you expect. You won’t find any bacon crumbles. No excessive cheese. No broccoli. But you will find sauteed mushrooms and spinach along with fresh tomatoes. And, of course, there’s melted cheese …just not too much of it.
The first step here is to get those potatoes in the oven. If you like crispy skin. rub a small amount of oil on the potatoes beforehand. If you prefer a softer texture, just wrap each one in foil prior to baking.
The potatoes can be baked ahead of time or just beforehand. The next step is to prepare your toppings.
Once all of the toppings are prepped, set it all up like an assembly line. The potatoes are cut in half when they are cool enough to handle. Scoop out a small amount from each half to hold the filling.
When filled, the potatoes go back in the oven for just a few minutes to be sure they are heated through and the cheese gets all melty. While that’s happening, you can mix some some delicious herbed topping. That part is totally optional. These guys are so good all by themselves. Totally up to you.
And while we’re on the subject of customizing …you pick your favorite cheese. If you’re not a big fan of cheddar, try gruyere or swiss. Any cheese that melts well. And the veggies and herbs can be switched out, too. Choose whatever combo you love.
And that’s all there is to it. Be sure to serve these beauties as soon as they come out of the oven …while they’re piping hot and the cheese is still gooey.
cheesy twice-baked stuffed potatoes
Not-so-average take on the traditional stuffed potato. Switch it up with your favorite cheese and veggies.
Ingredients
Cheesy Twice-Baked Stuffed Potatoes
- 4 large baking potatoes
- 2 tablespoons olive oil, divided
- 1 small onion, diced (about 5 ounces)
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- 5 ounces fresh baby spinach
- salt & freshly ground pepper, to taste
- 8 ounces small mushrooms, sliced
- 2 tablespoons low-sodium soy sauce (use tamarind for gluten-free)
- 5 ounces sharp cheddar cheese, grated
- 1 cup cherry or grape tomatoes, halved
Optional Herbed Sour Cream
- 1 cup sour cream
- 2 tablespoons chopped fresh herbs (such as thyme, parsley & chives)
- 1/4 teaspoon garlic powder
- salt & freshly ground pepper, to taste
- 2 teaspoons freshly squeezed lemon juice
Instructions
Cheesy Twice-Baked Stuffed Potatoes
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Preheat oven to 400°F.
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Rinse and dry the potatoes. For crispy skin, rub a small amount of olive oil all over each potato. For softer skin, wrap each individual potato in tin foil. Place the potatoes on a baking tray and bake for about 60 minutes until they are soft throughout. Test for doneness by pricking them with a fork.
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Heat 1 tablespoon of the olive oil in a large skillet over medium heat and saute the chopped onion along with the fresh herbs for about 3 minutes. Add the spinach to the skillet and cook for an additional 1 to 2 minutes until the spinach is wilted. Transfer to a strainer set over a bowl, drain well and set aside.
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Heat the remaining olive oil in the skillet. Add the mushrooms and saute for about 5 minutes. Glaze with the soy sauce and continue cooking for 1 more minute while stirring to fully glaze. Remove from heat and set aside.
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Once the potatoes are done and are cool enough to handle, cut in half lengthwise. Scoop out a small amount of the potato flesh on each half and reserve for another use. Each potato half should now have a slight indentation to hold the vegetable stuffing.
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Place the potato halves on a baking sheet and fill with layers of shredded cheese, spinach mixture, glazed mushrooms and tomatoes. Bake for about 10 minutes until the potatoes are heated through and the cheese has melted. Serve immediately with (optional) herbed sour cream.
Optional Herbed Sour Cream
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Place the sour cream in a small bowl. Add the remaining ingredients and stir well to combine.
