Description
This Twice-Baked Potato with Sun-Dried Tomato transforms a classic baked potato into a creamy, flavorful side dish perfect for cozy family dinners or special occasions. The tangy sun-dried tomatoes complement the buttery, cheesy potato filling, creating a comforting and indulgent dish that’s sure to impress.
Ingredients
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4 large russet potatoes
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1/2 cup sun-dried tomatoes, chopped
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4 tablespoons unsalted butter
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1/2 cup sour cream
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1/4 cup milk (whole or 2%)
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1 cup shredded sharp cheddar cheese, divided
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2 cloves garlic, minced
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1/4 teaspoon black pepper
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1/2 teaspoon salt
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2 tablespoons chopped fresh chives
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Optional: 1/4 teaspoon smoked paprika for garnish
Instructions
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Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pat dry. Pierce each potato a few times with a fork.
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Bake the potatoes directly on the oven rack for 45–60 minutes, or until tender when pierced with a fork.
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Chop sun-dried tomatoes into small pieces. If dry, soak in warm water for 10 minutes, then drain.
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Once baked, allow potatoes to cool slightly. Slice each in half lengthwise and scoop out the flesh, leaving a thin layer in the skins.
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Mash the potato flesh with butter, sour cream, milk, garlic, salt, and pepper until creamy. Stir in sun-dried tomatoes and half the shredded cheddar cheese.
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Spoon the mixture back into the potato skins, dividing evenly. Sprinkle remaining cheese on top.
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Place the stuffed potatoes on a baking sheet and bake at 375°F (190°C) for 15–20 minutes, or until the cheese is melted and lightly golden.
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Remove from the oven, garnish with fresh chives and smoked paprika if desired, and serve warm.
Notes
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Russet potatoes work best for a fluffy texture.
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Mix the filling gently to avoid a gluey consistency.
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Make ahead by preparing the filling a day in advance and refrigerate.
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Optional variations: add herbs like rosemary or thyme, or mix in roasted vegetables for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes