🥔 Twice-Baked Potatoes
Creamy, cheesy, and loaded with flavor — classic twice-baked potatoes are perfect as a side dish for any meal.
📝 Ingredients
- 4 large baking potatoes (russet works best)
- 3–4 tbsp butter
- ½ cup sour cream
- ½ cup shredded cheddar cheese (plus extra for topping)
- ¼ cup milk
- 2–3 green onions, chopped
- Salt and pepper to taste
- Optional toppings: bacon bits, chives, extra cheese, or paprika
👩🍳 Instructions
- Bake the potatoes:
Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake 45–60 minutes until tender. - Scoop out the insides:
Let potatoes cool slightly. Cut in half lengthwise and scoop out the flesh into a bowl, leaving a thin shell. - Prepare the filling:
Mash potato flesh with butter, sour cream, milk, cheese, green onions, salt, and pepper until smooth and creamy. - Refill potato shells:
Spoon mashed potato mixture back into the potato shells. Top with extra cheese or desired toppings. - Bake again:
Bake at 375°F (190°C) for 15–20 minutes, until tops are golden and heated through.
✨ Tips
- For extra flavor, stir in cooked bacon, roasted garlic, or shredded cooked chicken into the filling.
- Use a piping bag for a fancier presentation.
- These can be prepared ahead and baked just before serving.
I can also give a loaded twice-baked potato version with sour cream, chives, bacon, and extra cheese for an indulgent option.
