Twice-Baked Cheesy Garlic Potatoes

These Twice-Baked Cheesy Garlic Potatoes combine traditional flavors with a creative twist, featuring a creamy garlic cheese filling and a crispy topping. Perfect as a side dish or a comforting main course, they are sure to satisfy any potato lover. This recipe is vegetarian and can be easily adapted for gluten-free diets by using gluten-free cheese.

Ingredients:

• 4 large russet potatoes
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 4 cloves garlic, minced
• 1/4 cup green onions, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Wash and pierce the potatoes with a fork. Bake them directly on the oven rack for about 45-60 minutes, or until tender.
3. Once the potatoes are baked, remove them from the oven and let them cool for a few minutes.
4. Cut the potatoes in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer of potato in the skins.
5. Add the cheddar cheese, cream cheese, sour cream, minced garlic, green onions, salt, pepper, and paprika to the scooped-out potato. Mix until well combined and creamy.
6. Spoon the potato mixture back into the potato skins.
7. In a separate bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture over the filled potatoes.
8. Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden and crispy.
9. Remove from the oven and let cool slightly before serving.