Twice-baked potatoes are the epitome of comfort food. They feature fluffy potato filling mixed with cheese, butter, and sour cream, all tucked back into their crispy potato shells and baked to golden perfection. This dish is not only satisfying but also customizable—load them with your favorite toppings for a perfect side or a hearty meal.
Equipment:
- Baking sheet
- Sharp knife
- Spoon or melon baller
- Mixing bowl
- Fork or potato masher
- Measuring cups and spoons
Ingredients:
- 4 large russet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons unsalted butter, softened
- ½ cup sour cream
- ½ cup milk or heavy cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- 3 slices cooked bacon, crumbled (optional)
- 2 green onions, sliced (for garnish)
Instructions:
- Bake the Potatoes:
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean and dry them. Rub each potato with olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50–60 minutes, or until they’re tender when pierced with a fork.
- Prepare the Filling:
- Once the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the flesh, leaving about ¼-inch of potato around the edges to create a sturdy shell.
- Place the scooped-out potato flesh in a mixing bowl. Mash it with a fork or potato masher until smooth.
- Mix the Filling:
- Add butter, sour cream, milk, cheddar cheese, and bacon (if using) to the mashed potatoes. Mix until creamy and well combined. Season with salt and pepper to taste.
- Stuff the Potatoes:
- Spoon the potato mixture back into the shells, mounding it slightly. Top each potato with additional cheddar cheese.
- Bake Again:
- Reduce the oven temperature to 375°F (190°C).
- Arrange the stuffed potatoes on a baking sheet and bake for 20–25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove from the oven and garnish with sliced green onions. Serve immediately and enjoy!
Tips:
- Add variety by mixing in cooked vegetables like broccoli or sautéed mushrooms.
- For an extra crispy topping, sprinkle the potatoes with breadcrumbs before baking.
- These can be prepared ahead of time: assemble the stuffed potatoes, cover, and refrigerate. When ready to serve, bake as directed.
Twice-baked potatoes are a classic side dish that never fails to impress. Their creamy, cheesy filling and crispy shell make them a crowd-pleaser every time. Whether it’s a family dinner or a holiday feast, these potatoes are sure to shine on your table!
Twice-Baked Potatoes Recipe
Creamy, cheesy, and loaded with flavor, this twice-baked potatoes recipe is the ultimate side dish. Perfect for holidays, dinner parties, or any comfort food craving!
Equipment
- Baking sheet
- Sharp knife
- Spoon or melon baller
- Mixing bowl
- Fork or potato masher
- Measuring cups and spoons
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons unsalted butter softened
- ½ cup sour cream
- ½ cup milk or heavy cream
- 1 cup shredded cheddar cheese plus extra for topping
- 3 slices cooked bacon crumbled (optional)
- 2 green onions sliced (for garnish)
Instructions
- Bake the Potatoes:
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean and dry them. Rub each potato with olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50–60 minutes, or until they’re tender when pierced with a fork.
- Prepare the Filling:
- Once the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the flesh, leaving about ¼-inch of potato around the edges to create a sturdy shell.
- Place the scooped-out potato flesh in a mixing bowl. Mash it with a fork or potato masher until smooth.
- Mix the Filling:
- Add butter, sour cream, milk, cheddar cheese, and bacon (if using) to the mashed potatoes. Mix until creamy and well combined. Season with salt and pepper to taste.
- Stuff the Potatoes:
- Spoon the potato mixture back into the shells, mounding it slightly. Top each potato with additional cheddar cheese.
- Bake Again:
- Reduce the oven temperature to 375°F (190°C).
- Arrange the stuffed potatoes on a baking sheet and bake for 20–25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove from the oven and garnish with sliced green onions. Serve immediately and enjoy!
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