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!