Twice-Baked Dill Potatoes with Havarti Cheese
A recipe for perfect make-ahead twice-baked potatoes with Havarti and Dill!
Servings: 8
Calories: 162kcal
Ingredients
- 4 medium-sized russet potatoes rinsed, scrubbed and patted dry
- 1 tablespoon canola oil
- 3 teaspoons Kosher salt, separated
- ½ cup unsalted butter at room temperature or melted
- 1 ½ teaspoon dried dill
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- ¼ cup sour cream
- 2 ½ cups Havarti cheese, separated
Instructions
- Preheat the oven to 425° and have ready a rimmed baking sheet lined with aluminum foil.
- Place the potatoes on the baking sheet, drizzle with oil, sprinkle with 2 teaspoons Kosher salt, and rub all over to spread the oil and seasoning evenly. Bake for 1 hour.
- Pull out the potatoes and allow to cool for 10-15 minutes, or until no longer piping hot, before handling. Place the potatoes on a work surface, and using a large, sharp knife, cut them in half lengthwise.
- Scoop out the flesh of the potato, leaving about a ¼" - ⅛" border along the edges, and transfer to a mixing bowl. Add the butter, dill, 1 teaspoon Kosher salt, black pepper, sour cream, and 1 cup of the Havarti cheese. Mash and mix well using a wooden spoon, or you could use a handheld mixer on low speed. Do not over mix.
- Spoon the filling back into each potato, and top with a generous pinch of the remaining Havarti cheese.
- At this point, for make ahead twice baked potatoes, cover the potatoes with plastic wrap and refrigerate until ready to bake. Remove the plastic wrap before baking.
- To bake the potatoes, preheat the oven to 400°. Bake the potatoes for 20-24 minutes, just until the cheese is slightly bubbly around the edges. Garnish with a sprinkle of dill if desired. Serve warm and enjoy.
Notes
See "Twice Baked Potatoes" for the classic bacon and cheese version!
Nutrition
Calories: 162kcal | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 1236mg | Potassium: 22mg | Vitamin A: 480IU | Calcium: 68mg | Iron: 0.1mg