NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Twice-Baked New Potatoes

4.5 by 3 people
Rate me!
  • Makes: 12 servings
  • Prep: 25 mins
  • Bake: 1 hr 2 mins 425°F
  • Stand: 10 mins

Twice-Baked New Potatoes



  1. Preheat oven to 425 degrees F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake for 45 to 60 minutes or until tender. Let stand about 10 minutes or until cool enough to handle.
  2. Cut a slice off the top of each baked potato;* discard skin from slices and place pulp in a large bowl. If necessary, cut a small slice off the bottoms of the potatoes so they stand upright. Using a melon baller, scoop out potato pulp from potatoes; add to the bowl. Set potato shells aside.
  3. Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, chives, mustard, salt, and smoked paprika. Stir in 1/2 cup of the cheese. Spoon the mashed potato mixture into the potato shells. Place filled shells in a 15x10x1-inch baking pan.
  4. Bake, uncovered, for 15 to 20 minutes or until light brown. Sprinkle evenly with the remaining 1/4 cup cheese. Bake for 2 to 3 minutes more or until cheese melts. If desired, sprinkle with chives.

From the Test Kitchen


If the potatoes are on the large side, cut them in half crosswise.

Lighten Up:

For a lighter recipe, use reduced-fat sour cream.

Nutrition Facts (Twice-Baked New Potatoes)

    Per serving:
  • 153 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 12 mg chol.,
  • 254 mg sodium,
  • 25 g carb.,
  • 3 g fiber,
  • 2 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...