Elegant Twice Baked Yukon Gold Potatoes

Delight in these exquisite twice baked Yukon Gold potatoes, filled with a luscious blend of butter, tangy sour cream, sharp cheddar cheese, and velvety American cheese. Perfectly baked and topped with a slice of creamy cheese, these potatoes are a sophisticated addition to any dining experience.

Ingredients

For the Yukon Gold Potatoes
4	medium Yukon Gold potatoes
2	tablespoons butter
1⁄2	teaspoon salt
1⁄3	cup sour cream
1⁄3	cup sharp cheddar cheese, shredded
1	tablespoon milk, maybe more
4	slices American cheese or slices other good melting cheese

Instructions

• For the Yukon Gold Potatoes

  1. Preheat the oven to 400°F (200°C).
  2. Scrub the Yukon Gold potatoes and pierce them with a fork.
  3. Bake the potatoes for about an hour, or until they are fully cooked.
  4. Remove the potatoes from the oven and allow them to cool slightly.
  5. Cut the potatoes in half and carefully scoop out the potato flesh without tearing the skins.
  6. Place the scooped potato in a large bowl and set the skins aside.
  7. Add butter and salt to the potatoes, then mash until smooth.
  8. Mix in the sour cream until well combined.
  9. Add the shredded sharp cheddar cheese and mash until combined.
  10. Pour in one tablespoon of milk while mashing. If a creamier consistency is desired, add more milk, one tablespoon at a time.
  11. Adjust the seasoning by adding more salt to taste, if necessary.
  12. Fill the empty potato skins with the potato mixture.
  13. Top each potato half with a slice of American cheese or other good melting cheese.
  14. Bake again until the potatoes are reheated and the cheese is melted and bubbly.
  15. *Note*: These potatoes can be refrigerated for later reheating or frozen. If frozen, add the cheese slices before baking for a creamy outcome.

Aug 01, 2024