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Mexican-Style Twice-Baked Potatoes
- 4 large russet potatoes (about 2½ pounds), unpeeled, scrubbed, dried, and rubbed with vegetable oil
- ¼ cup sour cream
- ¼ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 cup shredded cheddar cheese
- 4 green onions, including some tender green tops, chopped (optional)
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 377kcal (19%)|
|Total Fat 13g (20%)|
|Saturated Fat 8g (40%)|
|Cholesterol 39mg (13%)|
|Total Carbohydrate 53g|
|Dietary Fiber 4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|