Description
Twice-Baked Potatoes are crispy on the outside, creamy on the inside, and loaded with cheesy, savory goodness. Perfect as a side dish or the main attraction, they’re comforting, flavorful, and always a hit at the table.
Ingredients
Scale
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 3 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.
- Scrub and dry potatoes. Rub each with olive oil and place on the baking sheet. Bake for 45 to 50 minutes until tender.
- Let the potatoes cool slightly. Slice in half lengthwise and scoop out the centers into a bowl, leaving a thin layer inside the skins.
- Mash the scooped potato flesh. Add sour cream, milk, butter, half the cheese, green onions, salt, and pepper. Mix until creamy.
- Refill the potato skins with the mashed mixture. Top with remaining cheddar cheese.
- Reduce oven temperature to 375°F (190°C) and bake for 15 to 20 minutes until golden and bubbly.
- Garnish with extra green onions or parsley and serve warm.
Notes
- Use room-temperature ingredients for smoother mixing.
- Leave a bit of potato in the skin to prevent tearing during scooping.
- Top with paprika or chives for extra flavor and color.
Nutrition
- Serving Size: 1 potato half
- Calories: 230
- Sugar: 1g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
Keywords: Twice-Baked Potatoes, Baked Potato Recipe, Cheesy Potatoes, Comfort Food, Potato Side Dish