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Easy Cheesy Twice Baked Potatoes

Nicole Harris of

Serves 12
Family Favorites Gluten-free options Vegetarian Sides Vegetarian Baked Goods Bake


    • 8 Medium Russet Potatoes - scrubbed, washed & dried
    • Thrive® Culinary Algae Oil
    • 1 Cup Sour Cream
    • 1 Cup Shredded Medium Cheddar + more for topping
    • 1/4 Teaspoon Sea Salt
    • 1/4 Teaspoon Ground Pepper
    • 1/4 Teaspoon Garlic Powder
    • 3-4 Tablespoons Whole milk


  1. Preheat oven to 450°F
  2. Poke potatoes with a fork 3-4 times. Coat potatoes with oil and transfer to a rimmed baking sheet. Bake for 30 minutes. Brush potatoes with more oil and sprinkle with salt. Bake 15-20 more minutes or until potatoes are cooked through and tender. Remove from oven and let cool enough to handle.
  3. Heat oven to 350°F
  4. Slice potatoes lengthwise. Score the inside and carefully scoop out while keeping skins intact. Discard the skins from 2 potatoes. Place prepared skins on rimmed baking sheet.
  5. Combine potato filling, sour cream, shredded cheese, salt, pepper and garlic powder.
  6. Whip with hand mixer. Add milk 1 Tb at a time until mixture becomes creamy.
  7. Fill potato skins with mixture and top with additional shredded cheese.
  8. Bake for 15 minutes. Broil on high 2-3 minutes to brown.
  9. Top with fresh chives and serve immediately.

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