Twice Baked Potatoes Recipe
Indulge in the ultimate comfort food with these Twice Baked Potatoes. Baked, mashed, and stuffed with cheese, sour cream, and chives, these potatoes are crispy on the outside and creamy on the inside. They make the perfect side dish for holidays, barbecues, or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheddar cheese, divided
- 1/2 cup sour cream
- 1/4 cup milk
- 4 tablespoons unsalted butter
- 1/4 cup chopped green onions (plus extra for garnish)
- Salt and pepper to taste
- Optional toppings: extra cheese, or chives
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes, pierce with a fork, and place on a baking sheet. Bake for 1 hour or until tender.
- Remove from oven and let cool slightly. Cut each potato in half lengthwise and scoop out the flesh, leaving a thin shell.
- In a mixing bowl, combine potato flesh, butter, sour cream, milk, half of the cheese, and green onions. Mash until smooth and creamy.
- Season with salt and pepper to taste. Spoon the filling back into the potato shells.
- Top each potato with remaining shredded cheese. Bake at 350°F (175°C) for 15-20 minutes, or until cheese is melted and bubbly.
- Garnish with extra green onions or chives if desired. Serve hot.
Notes
- For extra creaminess, use heavy cream instead of milk.
- Prepare in advance by assembling the potatoes, refrigerating, and baking when ready to serve.
Nutrition
- Serving Size: 1 half potato
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
Find it online: https://katyrecipes.com/twice-baked-potatoes-recipe/