Description
Learn how to make classic twice-baked potatoes with a creamy, flavorful filling. This easy recipe is perfect as a hearty side dish or a vegetarian main course.
Ingredients
Scale
- 4 large russet potatoes (about 8–10 ounces each)
- 1/2 cup sour cream
- 1/4 cup unsalted butter, softened
- 1/4 cup shredded cheddar cheese (plus more for topping)
- 2 tablespoons milk (or heavy cream for richer results)
- 1 green onion, thinly sliced (white and green parts)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional additions: cooked crumbled bacon, chives, chopped fresh parsley
Instructions
- 1. Preheat oven to 400°F (200°C). Wash potatoes, pierce with a fork, rub with oil (optional) and salt.
- 2. Bake potatoes directly on oven rack for 45-60 minutes, until tender.
- 3. Let cool slightly, then slice in half lengthwise. Scoop out flesh, leaving a 1/4-inch border. Place flesh in a bowl.
- 4. Add sour cream, butter, 1/4 cup cheese, milk, green onion, salt, and pepper to potato flesh. Mash and mix until creamy. Stir in optional ingredients.
- 5. Spoon mixture back into potato skins, mounding slightly.
- 6. Top with additional shredded cheddar cheese.
- 7. Bake for another 15-20 minutes, until heated through and cheese is melted and golden. Broil for last 1-2 minutes if desired (watch carefully).
- 8. Let rest for a minute before serving warm.
Notes
Store cooled twice-baked potatoes tightly wrapped in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 350°F (175°C) oven for 15-25 minutes.
- Prep Time: 20 minutes
- Cook Time: 70-80 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g