Twice-Baked Stuffed Potatoes
recipe

Delicious and easy to make, twice-baked stuffed potatoes are a great way to use leftover baked potatoes. Under a crispy skin lies a filling that is full of flavor.
Preparation Time: 40 minutes
Serving Size: 2-4
Ingredients:
- 2 ripe baked potatoes
- 3 tablespoons sour cream
- 1 teaspoon mustard
- Pinch of salt
- Pinch of black pepper
- A few drops of chili sauce (e.g., Sriracha)
- 1 tomato (diced)
- Chopped ham or cooked bacon (optional)
- Handful of shredded cheese
- Fresh herbs (basil, parsley)
Instructions:
1. Preheat the oven to 180-200°C (350-400°F).
2. Cut the cooled baked potatoes in half lengthwise.
3. Scoop out most of the potato flesh into a bowl, leaving a layer inside the skins.
4. Mash the potato flesh with a fork and add sour cream. Season with mustard, salt, black pepper, and chili sauce.
5. Stir in the diced tomato and, if desired, the chopped ham or cooked bacon. Taste and adjust the seasoning.
6. Spoon the filling back into the potato skins.
7. Sprinkle shredded cheese on top of the filling.
8. Bake in the oven for 15-20 minutes until the cheese is melted and the filling is hot.
9. Serve immediately, perhaps with an avocado-tomato salad or a green salad.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 12 g
- Carbohydrates: 45 g
- Fat: 15 g
- Fiber: 4 g


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