WTRE Recipe of the Week: Classic Twice-Baked Potatoes with Swiss Cheese
Welcome back to another edition of the WTRE Recipe of the Week!
This week, we are diving into a classic community favorite sourced from the Tastes for All Seasons cookbook published by the Adams Baptist Church in Adams, Indiana.
Submitted by Linda Wilcox, this comforting Twice-Baked Potatoes recipe takes standard baked potatoes to a whole new level. By whipping the fluffy potato centers with milk, butter, and sour cream, then folding in small cubes of Swiss cheese, you get a rich, creamy filling with little pockets of melted cheese in every bite. A final topping of shredded Swiss creates a beautifully golden crust!
Whether you’re planning Sunday dinner or prepping a side dish ahead of a busy week, this recipe is guaranteed to be a hit at your dinner table.
Twice-Baked Potatoes
- Recipe Source: Tastes for All Seasons (Adams Baptist Church, Adams, IN)
- Contributed by: Linda Wilcox
Ingredients
- 8 large potatoes
- ½ cup milk
- ¼ cup butter or margarine
- ½ cup dairy sour cream
- 1 cup tiny cubes of Swiss cheese
- 1 ½ tsp. salt
- ¼ tsp. pepper
- ¼ cup shredded Swiss cheese (for topping)
Instructions
- First Bake: Preheat your oven to a hot 450°F. Bake the 8 large potatoes for 55 minutes, or until soft when pierced with a fork. Remove from the oven and allow them to cool slightly so they can be easily handled.
- Scoop the Shells: Cut a thin slice lengthwise off the top of each potato. Carefully scoop out the inside potato flesh with a teaspoon, making sure to leave a sturdy ¼-inch shell. Place the scooped potato flesh into a large mixing bowl.
- Warm the Liquids: In a small saucepan, combine the ½ cup milk and ¼ cup butter (or margarine). Heat gently over low heat just until the butter melts.
- Mash & Whip: Mash the potato flesh, then pour in the hot milk and butter mixture. Beat until the potatoes are smooth and fluffy.
- Fold & Stuff: Stir in the ½ cup sour cream, 1 cup of tiny Swiss cheese cubes, 1 ½ teaspoons salt, and ¼ teaspoon pepper until evenly mixed. Spoon the seasoned potato mixture back into the 8 reserved potato shells.
- Second Bake: Place the stuffed potatoes on a baking sheet and re-bake in a moderate oven at 350°F for 25 minutes.
- Finish & Melt: Sprinkle the remaining ¼ cup shredded Swiss cheese evenly over the tops of the potatoes. Return to the oven for an additional 5 minutes until the cheese is melted and bubbly. Serve warm!
Download Your Printable Recipe Card
We’ve formatted this classic recipe into a standard 4″ x 6″ printable recipe card format so you can print it out and add it to your kitchen binder or card box:
