Twice Baked Potatoes


I made these delectable little treats as a side for a roast I did a week or so ago. I absolutely love this easy no-fuss way to spice up the basic potato, especially when I dont have the time to bake them traditionally in the oven! Win-Win situation…

Sorry for the lack of action shots, I didn’t plan on posting them on here but being one of those annoying people who are always taking pictures of their dinner to post on FaceBook does have its perks!



4 Russet Potatoes; scrubbed clean and towel dried

1 Tbsp Olive Oil

2 Tbsp Butter

1/3 Cup Sour Cream

2 Garlic Cloves; minced

Salt & Pepper

Fresh Thyme *Optional


Take your aggression out on your potatoes by stabbing each one a few times with a fork. Place potatoes on a microwave safe dish and microwave on high for 5 minutes. Flip potatoes over and microwave for an additional 5 minutes or until soft.

*Careful not to burn yourself, the potatoes will be packing some serious heat*

Slice each potato in half length wise then gently scoop out the insides into a medium sized mixing bowl, being careful not to break the skin leaving it a hollow shell to stuff.

Place the potato skins on a baking sheet, cut side down. Brush the skins with a bit of olive oil and sprinkle with salt. Flip back over and set aside until you are ready to stuff them with the filling.

In a small saute pan, melt butter and a olive oil over medium low heat. Add garlic and cook 1-2 minutes until fragrant. Transfer to the bowl containing the scooped out potatoes. Add sour cream, salt and pepper to taste, and thyme *optional. Combine well while using a potato masher or a wooden spoon.

One the filling is all mashed up, fill each shell with a heaping spoon full of the mashed potatoes. Sprinkle the tops with a pinch of salt and broil in the oven on high for a few minute until the tops are a nice golden brown.


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