Twice-baked potatoes are a classic comfort food. The potatoes are baked, scooped out, mixed with creamy fillings, and baked again for a golden, cheesy top. Perfect as a side dish or a hearty snack.
Ingredients (Serves 4–6)
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4 large russet potatoes
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3 tablespoons butter
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½ cup sour cream
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½ cup shredded cheddar cheese (plus extra for topping)
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2 tablespoons milk
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2 green onions, chopped
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Salt and black pepper, to taste
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Optional toppings: bacon bits, chives, paprika, or shredded mozzarella
Instructions
1. Bake the Potatoes
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Preheat oven to 400°F (200°C).
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Wash potatoes and prick with a fork a few times.
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Bake directly on the oven rack for 45–60 minutes until tender.
2. Scoop & Prepare Filling
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Let potatoes cool slightly, then cut each potato in half lengthwise.
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Carefully scoop out the flesh into a bowl, leaving a thin shell.
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Mash potato flesh with butter, sour cream, milk, cheddar cheese, green onions, salt, and pepper until smooth and creamy.
3. Fill the Potato Shells
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Spoon the mashed mixture back into the potato shells.
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Sprinkle extra shredded cheese on top.
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Add optional toppings like bacon bits or paprika.
4. Bake Again
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Place stuffed potatoes on a baking sheet.
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Bake at 375°F (190°C) for 15–20 minutes until heated through and cheese is melted.
5. Serve
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Serve hot as a side dish with steak, chicken, or a salad.
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Garnish with fresh herbs like chives or parsley.
Tips for Perfect Twice-Baked Potatoes
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Use russet potatoes for fluffy interior.
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Don’t overfill shells; leave a little space for toppings.
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Mix-ins like sautéed mushrooms, spinach, or caramelized onions add extra flavor.
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For crispier tops, broil for 2–3 minutes at the end.
Variations
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Loaded Twice-Baked Potatoes: Add cooked bacon, cheddar, and sour cream.
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Garlic & Herb: Mix roasted garlic and fresh herbs into the filling.
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Cheesy Broccoli: Fold in steamed broccoli with cheddar for a veggie twist.
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Spicy: Add a pinch of chili flakes or hot sauce for a kick.
These Twice-Baked Potatoes are creamy, cheesy, and customizable, making them a crowd-pleasing favorite for any occasion.
