Description
These Twice-Baked Potatoes are a comforting and flavorful side dish featuring fluffy mashed potato filling mixed with sour cream, butter, cheese, and green onions, all baked twice to achieve a golden, cheesy crust. Perfect for family dinners or holiday meals.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Filling
- 1/2 cup sour cream
- 1/4 cup unsalted butter, softened
- 1/2 cup milk or heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 green onions, finely chopped
- Salt and pepper, to taste
- 1/4 cup bacon bits (optional)
Topping
- 1/2 cup shredded cheddar cheese
- Chopped chives for garnish
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
- Bake whole potatoes: Scrub the potatoes clean and poke a few holes in each using a fork. Place them directly on the oven rack and bake for 50-60 minutes until they are tender.
- Prepare potato shells: Remove the potatoes from the oven and let them cool slightly. Slice each potato in half lengthwise. Carefully scoop out the potato insides, leaving about 1/4 inch of potato around the edges to keep the shell sturdy. Place the scooped-out potato into a large mixing bowl.
- Make the filling: Mash the potato insides until smooth using a fork or potato masher. Add the sour cream, softened butter, milk or heavy cream, 1/2 cup cheddar cheese, and Parmesan cheese. Mix until creamy. Season with salt and pepper. If desired, fold in bacon bits and chopped green onions.
- Stuff the potatoes: Spoon the creamy potato mixture back into the potato shells evenly. Then, sprinkle the remaining 1/2 cup cheddar cheese over the top of each stuffed potato.
- Bake again: Arrange the stuffed potatoes on a baking sheet and return to the oven. Bake for an additional 15-20 minutes until the cheese melts and turns golden brown.
- Garnish and serve: Remove from oven, garnish with chopped chives, and serve the twice-baked potatoes hot.
Notes
- For crispy potato skins, place the potatoes directly on the oven rack during baking without foil.
- Use heavy cream for a richer filling or milk for a lighter option.
- Bacon bits are optional but add a smoky flavor and extra texture.
- You can substitute cheddar cheese with other melting cheeses like Monterey Jack or Gruyère.
- Make sure to leave enough potato flesh in the shells to prevent them from collapsing when filled.
