Twice-Baked Potatoes
Creamy, cheesy potato filling stuffed back into crispy potato shells and baked to golden perfection – the ultimate comfort food side dish!
- Prep Time: 20 mins
- Cook Time: 1 hr 15 mins
- Total Time: 1 hr 35 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
4 large russet potatoes
Extra-virgin olive oil
½ cup milk
½ cup sour cream
4 tablespoons unsalted butter (room temperature)
2 garlic cloves (grated)
1 teaspoon sea salt (plus more for sprinkling)
½ teaspoon freshly ground black pepper
1 cup grated cheddar cheese
½ cup chopped green onions
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes and pierce with fork. Bake directly on oven rack 50-60 minutes until tender.
- Let cool slightly. Cut off top 1/4 of each potato. Scoop flesh into bowl, leaving 1/4-inch shell.
- Mash potato with butter, sour cream and milk until smooth. Stir in 1 cup cheese, bacon, green onions, and seasonings.
- Spoon filling back into shells. Top with remaining cheese and sprinkle with paprika.
- Return to oven 15-20 minutes until heated through and cheese is melted. Broil 1-2 minutes for extra browning if desired.
Notes
- For crispier shells, brush with oil before second baking
- Add 1/4 cup chopped jalapeños for spicy version
- Can assemble 1 day ahead – add 5 minutes baking time
- Freeze unbaked stuffed potatoes up to 1 month
Nutrition
- Serving Size: 1 potato
- Calories: 480
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 75mg
Find it online: https://us.recipesfood.org/twice-baked-potatoes/
