Description
These Twice Baked Potatoes are a creamy, cheesy side dish that elevates classic baked potatoes. Filled with a rich mixture of mashed potatoes, cheddar cheese, and sour cream, they are baked twice for a crispy exterior and fluffy interior. Perfect for any meal!
Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped green onions (optional, for garnish)
- 1/4 cup crumbled bacon (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the russet potatoes under cold water and scrub them gently to clean the skins.
- Poke several holes in each potato with a fork to allow steam to escape.
- 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 45-60 minutes, or until tender when pierced with a fork.
- Remove the potatoes from the oven and let them cool for 10-15 minutes.
- Slice each potato in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato on the skin.
- In a large mixing bowl, mash the scooped-out potato flesh until smooth.
- Mix in the softened butter, sour cream, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Fold in the shredded cheddar cheese, reserving some for topping.
- Spoon the creamy potato mixture back into the hollowed-out potato skins, mounding it slightly above the edges.
- Sprinkle the reserved cheddar cheese on top of each filled potato.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes at 375°F (190°C), until the cheese is melted and bubbly.
- Add crumbled bacon and chopped green onions on top during the last few minutes of baking if desired.
- Carefully remove the potatoes from the oven and let them cool for a few minutes.
- Garnish with additional green onions or bacon if desired, and serve warm.
Notes
- For a spicier kick, consider adding some diced jalapeños or a sprinkle of cayenne pepper to the filling.
- These potatoes can be made ahead of time and stored in the refrigerator. Just reheat in the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes