Twice-Baked Potatoes for a Crowd
A decadent side or a meal on its own? Why not both? These twice-baked potatoes are so yummy you won’t want to choose to eat them only one way. This is a classic version that can be frozen until ready to eat. We also have fancier takes like this one with spinach and sausage and one inspired by the flavours of Mexico.
Servings
Makes 16
Recipe: Twice-Baked Potatoes for a Crowd
You’ll Need
- 8 baking potatoes, washed
- 3 tablespoons canola oil
- 1 cup butter
- 1 cup sour cream
- 1 cup grated cheddar cheese, plus more for topping
- 3/4 cup milk
- 2 cups chopped cooked broccoli
- 3 green onions, thinly sliced
- 2 teaspoons kosher salt
- Freshly ground black pepper
Prep and Cook
- Preheat the oven to 400°F
Place the potatoes on a baking sheet
Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through - Slice the butter into pats
Place in a large mixing bowl and add the sour cream
Remove the potatoes from the oven
Lower the heat to 350 degrees F - With a sharp knife, cut each potato in half lengthwise
Scrape out the insides into the mixing bowl, being careful not to tear the shell
Leave a small rim of potato intact for support
Lay the potato shells on a baking sheet - Smash the potatoes into the butter and sour cream
Add the cheese, milk, broccoli, green onions, salt, and pepper to the potatoes and mix well
If the mixture seems too dry, add up to ¼ cup more milk and stir
Fill the potato shells with the filling so they are heaping (you want them to look abundant) - Top each potato with a little more grated cheese, and then return to the oven until the potato is warmed through, about 15 to 20 minutes
- Note: You can make the recipe through to Step 4 up to 24 hours in advance
Cover and place in the refrigerator
Remove an hour before you plan on baking the potatoes
Follow the instructions in step 5 but bake for 20 to 25 minutes instead
