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Joanna Gaines Twice Baked New Potatoes

Twice baked new potatoes are baked until tender, mashed with butter, sour cream, cheddar, and scallions, then returned to the oven in their crisp potato shells. The melted, lightly browned cheddar topping makes these a hearty side dish.
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Prep Time 15 minutes
Cook Time 1 hour 3 minutes
Resting 5 minutes
Total Time 1 hour 23 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb new potatoes small, scrubbed
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 2 tbsp milk
  • 1 cup sharp cheddar cheese shredded, divided
  • 2 scallions thinly sliced
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 nonstick cooking spray for coating

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 400°F.
  2. Toss the potatoes with the olive oil on a rimmed baking sheet.
  3. Bake for 40 to 50 minutes, until a knife slides easily into the largest potato.
  4. Cool the potatoes until easy to handle.
  5. Halve the potatoes lengthwise and scoop the flesh into a bowl, leaving about 1/4-inch-thick shells.
  6. Mash the potato with the butter, sour cream, milk, 3/4 cup of the cheddar, scallions, salt, and pepper.
  7. Coat a 9x13-inch baking dish with nonstick cooking spray and arrange the potato shells cut side up.
  8. Spoon the filling into the shells and sprinkle with the remaining 1/4 cup cheddar.
  9. Bake at 400°F for 15 to 20 minutes, until the filling is hot and the cheese is melted and lightly browned.
  10. Rest for 5 minutes before serving.

Notes

For shells that hold their shape, leave about 1/4-inch of potato when scooping. Refrigerate leftovers for up to 4 days; freezer storage is not recommended because the texture can change. For a lighter option, plain Greek yogurt can replace the sour cream.