Twice Baked Potatoes
Twice baked potatoes with crispy skins and a creamy, cheesy filling. A hearty, customizable side dish that’s perfect for family dinners, holidays, or special occasions.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large russet potatoes
- 2 tbsp olive oil
- 4 tbsp butter
- 1/2 cup sour cream
- 1/4 cup milk or heavy cream
- 1 1/2 cups shredded cheddar cheese, divided
- 4 slices cooked bacon, crumbled (optional)
- 2 green onions or chives, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Scrub and prick potatoes with a fork.
- Rub with olive oil and bake 45–60 minutes until tender.
- Cool slightly, then cut in half lengthwise. Scoop insides into a bowl, leaving a thin shell.
- Mash potato insides with butter, sour cream, milk, salt, and pepper until creamy.
- Stir in half the cheese, bacon (if using), and green onions.
- Spoon mixture back into skins, mounding slightly.
- Top with remaining cheese and bake 15–20 minutes until golden and melted.
- Garnish with extra bacon or green onions and serve warm.
Notes
- For extra crispy skins, bake potatoes directly on the oven rack.
- Make ahead by preparing to the second bake, refrigerating, and baking when ready.
- Can be frozen before or after second bake for up to 2 months.
Nutrition
- Serving Size: 1 half potato
- Calories: 280
- Sugar: 2g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg
Find it online: https://thefamilycooking.com/twice-baked-potatoes-2/
