Description
Twice baked potatoes deliver a creamy, cheesy comfort classic that elevates humble spuds into a crowd-pleasing side dish. Crisp potato skins filled with whipped potato goodness will make everyone at the table smile with delight.
Ingredients
Scale
- 4 potatoes (large, russet)
- 1 cup cheddar cheese (shredded, divided)
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons butter (softened)
- 2 green onions (chopped)
- 1/2 teaspoon garlic powder
- Salt (to taste)
- Pepper (to taste)
- Bacon bits (optional)
- Chives (optional)
Instructions
- Preheat the oven to 400°F (200°C) and thoroughly scrub the potatoes under cool running water, ensuring all dirt is removed.
- Using a fork, puncture each potato multiple times to allow steam to escape during baking, then place directly on the oven rack.
- Roast potatoes for approximately 1 hour, or until they yield easily when gently squeezed with an oven mitt. Remove and let rest for 10 minutes to cool slightly.
- Slice each potato precisely in half lengthwise, creating two equal boat-shaped shells. Carefully excavate the interior potato flesh, maintaining a thin wall of potato to preserve the shell’s structure.
- Transfer potato shells to a clean baking sheet, ensuring they are positioned evenly and stable.
- In a mixing bowl, thoroughly mash the extracted potato flesh until smooth and free of lumps.
- Incorporate sour cream, milk, melted butter, shredded cheese, chopped green onions, garlic powder, salt, and black pepper into the mashed potatoes, stirring until the mixture achieves a uniform, creamy consistency.
- Generously refill each potato shell with the seasoned potato mixture, mounding slightly for a rustic appearance.
- Sprinkle remaining cheese over the filled potato shells, creating an even layer for optimal melting.
- Reduce oven temperature to 375°F (190°C) and return potatoes to the oven for 15-20 minutes, or until the cheese transforms into a golden, bubbling crust.
- Optional: Garnish with crispy bacon bits or freshly chopped chives for additional flavor and visual appeal.
- Serve immediately while hot and maintain the potatoes’ crisp exterior and creamy interior.
Notes
- Choose large, starchy russet potatoes with uniform shape for consistent baking and easier stuffing.
- After scooping potato flesh, pat shells dry with paper towel to ensure crispy exterior when re-baking.
- Swap full-fat dairy with low-fat alternatives or use Greek yogurt for lighter version, and replace cheese with nutritional yeast for vegan option.
- Roast garlic beforehand or add smoked paprika for deeper, more complex taste profile that elevates standard twice-baked potato recipe.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 40 mg