Grandmother’s Twice-Baked Stuffed Potatoes with Herb Sour Cream Sauce

This comforting recipe brings together the heartiness of baked potatoes with a flavorful vegetable filling and tangy sour cream sauce. Drawing inspiration from traditional European home cooking, these stuffed potatoes make a satisfying main dish or impressive side.

Time Requirements

• Initial Baking: 45-60 minutes
• Filling Prep: 20 minutes
• Second Bake: 20-25 minutes
• Total Time: 1 hour 45 minutes
• Servings: 8 potato halves

Ingredients

For the Potatoes

• 4 large baking potatoes (about 300g each)
• 2 large eggs, beaten
• 2 medium carrots (200g), finely diced
• 2 medium tomatoes (300g), diced and drained
• 1 leek (white part only), finely sliced
• 1 medium onion (150g), finely diced
• 3 cloves garlic, minced
• 3.5 oz (100g) sharp cheese, grated
• ¼ cup fresh parsley, chopped
• 2 bay leaves
• 2 tablespoons (30g) butter
• 2 tablespoons (30ml) vegetable oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon mixed dried herbs

For the Herb Sour Cream Sauce

• 7 oz (200g) sour cream
• ½ teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon black pepper
• Juice of ¼ lemon
• ½ teaspoon mustard powder
• 1 teaspoon paprika
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 2 cloves garlic, minced

Instructions

Initial Potato Baking

1. Preheat oven to 400°F (200°C).
2. Wash potatoes thoroughly, pat dry.
3. Pierce several times with fork.
4. Bake directly on oven rack for 45-60 minutes until tender.
5. Let cool until handleable (about 10 minutes).

Preparing the Shells

1. Cut potatoes in half lengthwise.
2. Carefully scoop out flesh, leaving ¼-inch shell.
3. Place shells on baking sheet.
4. Mash potato flesh in large bowl while warm.

Making the Filling

1. Heat oil in large skillet over medium heat.
2. Sauté onions, leeks, carrots until soft (8-10 minutes).
3. Add minced garlic, cook 1 minute.
4. Add to mashed potato flesh.
5. Stir in beaten eggs.
6. Add diced tomatoes, drained.
7. Mix in parsley, bay leaves.
8. Season with salt, pepper, paprika, dried herbs.
9. Fold in half the grated cheese.

Assembly and Second Bake

1. Preheat oven to 375°F (190°C).
2. Fill potato shells generously with mixture.
3. Top with remaining cheese.
4. Dot each with butter.
5. Bake 20-25 minutes until golden and bubbly.

Preparing the Sauce

1. In medium bowl, whisk sour cream until smooth.
2. Add salt, sugar, pepper, mustard powder.
3. Stir in lemon juice and paprika.
4. Add minced garlic.
5. Mix in chopped dill and parsley.
6. Chill until serving.

Storage and Reheating

• Store assembled unbaked potatoes up to 24 hours.
• Keep sauce separately for up to 3 days.
• Reheat baked potatoes at 350°F (175°C) for 15-20 minutes.
• Do not freeze.

Recipe Variations

• Add crispy bacon bits
• Use different cheese combinations
• Include sautéed mushrooms
• Add steamed broccoli
• Use sweet potatoes instead of regular

Nutrition Information

Per Serving (1 potato half with sauce):

• Calories: 320
• Protein: 9g
• Carbohydrates: 38g
• Fiber: 4g
• Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 580mg
• Potassium: 890mg
• Vitamin A: 45% DV
• Vitamin C: 30% DV

Chef’s Tips

• Choose uniform-sized potatoes for even cooking
• Don’t over-scoop the shells – keep them sturdy
• Mix filling while potato is still warm
• Drain tomatoes well to prevent soggy filling
• Let potatoes cool enough to handle safely
• Make sauce ahead for better flavor
• Remove bay leaves before filling shells

These twice-baked stuffed potatoes are perfect for family dinners or special occasions. The combination of crispy potato skins, creamy filling, and tangy sauce creates a memorable dish that honors traditional home cooking while adding modern touches. Serve as a satisfying vegetarian main course or as a side dish alongside roasted meats.