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Twice-Baked Potatoes Recipe

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Twice-baked potatoes are crispy on the outside and creamy on the inside, filled with a mashed potato mixture of butter, sour cream, cheddar cheese, and scallions, then baked again to perfection.

  • Total Time: 2 hours
  • Yield: 6 servings

Ingredients

6 large russet potatoes, scrubbed clean

1 Tbsp extra-virgin olive oil

Kosher salt

1/2 cup (1 stick) butter, softened

1/2 cup milk

1/2 cup sour cream

1 1/2 cups shredded cheddar cheese, divided

2 scallions, thinly sliced, plus more for garnish

Freshly ground black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub and pat the potatoes dry, then poke them all over with a fork. Rub each potato with olive oil and sprinkle with kosher salt.
  2. Place the potatoes directly on the oven racks and bake for about 1 hour, or until you can easily pierce them with a fork. Once done, remove them from the oven and let them cool until you can safely handle them.
  3. Slice off the top third of each potato. Scoop the insides out, leaving about a ½-inch border around the skin. Place the scooped-out potato flesh in a large bowl. Set the potato tops aside to bake as a snack!
  4. To the bowl of potatoes, add butter, milk, and sour cream. Mash until the butter is fully melted and the potatoes are smooth with a few chunks remaining. Stir in 1 cup of cheddar cheese and scallions. Season with salt and pepper to taste.
  5. Spoon the mashed potato mixture back into the potato skins, and arrange them on a large baking sheet. Sprinkle the remaining ½ cup of cheddar cheese on top of each potato.
  6. Return the filled potatoes to the oven and bake for another 15 minutes, or until the cheese is melted and the skin is crispy.
  7. Garnish with additional scallions before serving.

Notes

  • For added flavor, you can top with crispy crumbled bacon.
  • Sweet potatoes can be used instead of russet potatoes for a twist on flavor.
  • If making ahead, store the potatoes in the fridge and bake when ready to serve.
  • For a healthier version, substitute Greek yogurt for sour cream and use low-fat cheese and milk.
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes (including both bakes)
  • Category: Side dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 potato
  • Calories: 300
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 30mg

Find it online: https://omgmakethis.com/twice-baked-potatoes-recipe/