Description
Creamy, cheesy, and loaded with flavor, these Twice-Baked Potatoes are the ultimate comfort food. Baked to perfection, scooped, and filled with a rich, savory filling, they’re perfect as a side dish or a meal on their own.
Ingredients
Units
Scale
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup unsalted butter, softened
- 1 cup shredded cheddar cheese (divided)
- 1/4 cup cooked and crumbled bacon (optional)
- 2 green onions, finely chopped
- Salt and pepper, to taste
Instructions
- Bake the potatoes: Preheat the oven to 400°F (200°C). Scrub the potatoes clean, prick them several times with a fork, and place them on a baking sheet. Bake for 50–60 minutes, or until tender. Let cool slightly.
- Prepare the filling: Cut each potato in half lengthwise and scoop out the flesh into a bowl, leaving a thin shell.
- Mash the filling: Add sour cream, milk, butter, 3/4 cup of cheddar cheese, bacon (if using), and green onions to the potato flesh. Mash until smooth and creamy. Season with salt and pepper to taste.
- Stuff the potatoes: Spoon the mashed mixture back into the potato shells, mounding it slightly. Place the filled potatoes back on the baking sheet.
- Bake again: Sprinkle the remaining cheddar cheese over the tops of the potatoes. Return to the oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with extra green onions or bacon, if desired, and serve warm.
Notes
- For a vegetarian version, skip the bacon and add sautéed mushrooms or broccoli.
- Add garlic powder or smoked paprika for extra flavor.
- Can be made ahead: Prepare through Step 4, then refrigerate and bake just before serving.
Nutrition
- Serving Size: 1 potato (2 halves)
- Calories: 350
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg