What do you bring to a potluck holiday lunch when everyone is already maxed out on sweets? I made this inexpensive, but delicious, savory side dish for an office gathering. Since there were none left, I’d say it was a hit! Despite food trends, don’t forget the power of classic comfort foods; it’s delicious!! (and worth a splurge!)
Twice-Baked & Cheesy, Holiday Potluck Potatoes
Prep time
Cook time
Total time
Perfect for holiday potlucks and it can be reheated in a microwave so it's hot, too!
Author: Linda Davis
Recipe type: Vegetable, side dish
Cuisine: Californian
Serves:: 12
Ingredients:
- 8 Large Russet potatoes, well scrubbed and clean
- 1 C very cold Unsalted butter, diced
- 1 C Knudsen Sour Cream
- 3 C Cheddar and Monterey Jack Cheese, grated, divided
- ½ T Lawry's seasoning salt
- 1 t Kosher sea salt
- ¼ t Freshly ground black pepper, or to taste
Directions:
- Pre-heat oven to 400 degrees.
- On a parchment lined baking sheet, space potatoes out evenly.
- Cook potatoes for 1.25 hours.
- Remove from oven, let cool slightly.
- Holding each potato with a kitchen towel, slice open lengthwise, with a serrated knife.
- Carefully spoon out most of the flesh, leaving the skin intact, placing in a large bowl.
- Into same bowl, place the butter, 1½ cup of cheeses, sour cream and seasonings.
- Mash with a potato masher until slightly lumpy.
- Pre-heat oven to 350 degrees.
- Place 12 of the best looking empty potato half shells on a baking sheet.
- Lightly fill shells to nearly overflowing with potato/cheese mixture.
- Top with 1½ cup of reserved cheeses and lightly sprinkle with salt and pepper.
- Bake in oven for 15-20 minutes or until cheese is melted.
- Serve hot.
