Twice-Baked Stuffed Potatoes
- Paula Anindia
- Apr 15, 2017
- 3 min read
I have stopped eating rice since 2012 and sometimes I'm eating potatoes as carbo substitute. Potato is not too heavy than rice, even tough both of them consist of carbohydrate and potato can be cooked into variant dishes; baked, mashed, fried etc. Today I make twice-baked potatoes using almond milk, sour cream, frozen mixed vegetables, mushrooms and white cheddar cheese. It's suitable for vegetarian, meatless and so yummy!! My husband gave two thumbs up for this dish.
This dish is for 2-3 portion and I use only 2 baking potatoes (adjust the measurement of the ingredients based on how many potatoes you use).
Preheat the oven to 400 F. Then, prepare baking potatoes, washed using brush and cold water, dry completely and unpeeled. Put the potatoes in the baking sheet, rub them with 2 tbs olive oil.
Baked the potatoes in the oven for an hour until cooked and tender. After removed from the oven, let it rest in room temperature for 5 minutes.
Lower the heat to 350 F. Prepare a mixing bowl, add 2 tbs butter, 3 tbs sour cream, sliced white mushrooms (from 4-5 white mushrooms) and 50 gr defrosted frozen mixed vegetables, mixed together until well combined.
Cut each potato using knife in half lengthwise. Pulled off the inside of the potatoes into mixing bowl but leave some potatoes attached to the skin.
Mashed the potato and add grated white cheddar cheese, 100 ml almond milk, chopped 2 spring onions, and seasoned with salt and black pepper (reduce the amount of the salt because sour cream and white cheddar cheese have been kinda salty).
Place the potatoes shells in the baking sheet, fill the potato with the mixed mashed potato, sprinkle more grated white cheddar cheese. (fill the potato until the top of the shells, don't too much like the pict below. I'm too excited and fill the potato shells too muchhh.........lol)
Finally, baked again the potatoes in the oven for 20 minutes until the cheese is melted and the filling is cooked completely. You can sprinkle it with parsley flakes and parmesan cheese for more yummy.
The taste is creamy, salty, tender, earthy, warm and so delicious. I eat this with splash of hot sauce. This dish is totally a perfect comfort food to lunch time on this weekend. Hopes you like the recipe. Enjoy!!!
Get the recipe: Twice-Baked Stuffed Potatoes
Portion: 2-3
prepare time: 5 minutes
active time: 10 minutes
inactive time: 1 hour 25 minutes
total cooking time: 1 hour 40 minutes
Ingredients:
2-3 baking potatoes, washed and unpeeled
2 tbs olive oil
2 tbs butter
4-5 fresh white mushrooms, sliced thinly
3 tbs sour cream
50 gr frozen mixed vegetables, defrost
100 gr sharp white cheddar cheese, leave a small batch for topping
100 ml unsweetened almond milk
2 spring onions, chopped
1 tsp salt
1 tsp black pepper
Garnish:
parsley flakes
grated parmesan cheese
hot sauce (optional)
Directions:
1. Preheat the oven to 400 degree F/205 degree C. Put the potatoes in the baking sheet, rub them with 2 tbs olive oil.
2. Baked the potatoes in the oven for an hour until cooked and tender. After removed from the oven, let it rest in room temperature for 5 minutes.
3. Lower the heat to 350 degree F/175 degree C. Prepare a mixing bowl, add butter, sour cream, sliced white mushrooms and mixed vegetables, mixed together until well combined.
4. Cut each potato using knife in half lengthwise. Pulled off the inside of the potatoes into mixing bowl but leave some potatoes attached to the skin.
5. Mashed the potato and add grated white cheddar cheese, almond milk, chopped spring onions, and seasoned with salt and black pepper.
6. Place the potatoes shells in the baking sheet, fill the potato with the mixed mashed potato, sprinkle more grated white cheddar cheese.
7. Baked again the potatoes in the oven for 20 minutes until the cheese is melted and the filling is cooked completely. You can sprinkle it with parsley flakes and parmesan cheese.
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