Twice Baked Potatoes with Cheddar and Green Onions Recipe

If you’re looking for the ultimate comfort food side that’s easy enough for weeknights but impressive enough for guests, you’ve just found it. Twice Baked Potatoes with Cheddar and Green Onions Recipe is one of those magical dishes I love because it combines crispy, flavorful potato skins with a creamy, cheesy filling that my family actually fights over. Seriously, when I first tried making this, I didn’t expect it to become such a staple — but here we are, making it again and again!

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Ingredients You’ll Need

The beauty of this Twice Baked Potatoes with Cheddar and Green Onions Recipe is how the simple ingredients come together to create such rich flavor and wonderful textures. Keep an eye out for the freshest potatoes and good quality cheese for the best results.

• Russet Potatoes: Their fluffy interior is perfect for mashing, and they hold their shape well after baking.
• Extra-Virgin Olive Oil: Helps get the potato skins nice and crispy while adding a subtle richness.
• Milk: Adds creaminess without weighing down the filling.
• Sour Cream: Gives a slight tang that balances the richness of butter and cheese beautifully.
• Unsalted Butter: Use good butter for a smooth, rich flavor that melts perfectly into the mash.
• Garlic Cloves: Grated fresh garlic adds a mild yet aromatic punch – I love this small touch!
• Sea Salt: Essential for seasoning both the potatoes and the skins to perfection.
• Freshly Ground Black Pepper: Adds just the right amount of kick.
• Grated Cheddar Cheese: Sharp cheddar works wonderfully here, but feel free to mix cheeses if you like.
• Green Onions: They add freshness and a pop of color – plus, that mild onion flavor is a winner.

Variations

I love how flexible this Twice Baked Potatoes with Cheddar and Green Onions Recipe is — you can easily make it your own depending on what you have in your fridge or dietary needs. Here are a few versions I’ve tried and loved.

• Bacon Lovers: I sometimes stir in crispy cooked bacon bits with the cheese for an extra smoky flavor that my family goes crazy for.
• Vegetarian-Friendly: Skip the bacon and use a bit more green onions or add some sautéed mushrooms for an earthy twist.
• Spicy Kick: When I’m craving a little heat, a pinch of cayenne or a few dashes of hot sauce mixed into the filling really wakes things up.
• Dairy-Free: Using coconut cream instead of sour cream and a dairy-free cheese works surprisingly well if you’re avoiding dairy.

How to Make Twice Baked Potatoes with Cheddar and Green Onions Recipe

Step 1: Prep and Bake Your Potatoes

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper. I like to poke a few holes in the russet potatoes with a fork — this helps steam escape so the skins crisp up nicely. Give each potato a good rub with olive oil; the oil not only keeps the skins from drying out but also gives them that irresistible crispiness. Then pop them in the oven for about 60 to 70 minutes. You’ll know they’re ready when a fork slides in easily without resistance.

Step 2: Scoop Out the Flesh

Once baked, let the potatoes cool just enough so you can handle them safely. Cut them in half lengthwise and carefully scoop out the insides, leaving about a ¼-inch margin so the skins hold their shape during the second bake. I like to save the potato flesh in a big bowl — this is where the magic happens next!

Step 3: Make the Creamy Filling

Into your bowl of scooped potato flesh, add the milk, sour cream, butter, grated garlic, salt, and pepper. Mash it all up until you get a smooth, creamy texture. This step is key – you want it fluffy but still rich enough to contrast with the crispy skins. If you like, taste the mixture and adjust seasoning; I tend to add a little more salt here for bold flavor.

Step 4: Stuff, Top, and Bake Again

Place the potato skins back onto your baking sheet, sprinkle them lightly with salt, then spoon the creamy filling evenly into each. Top generously with the grated cheddar cheese. Bake again for 15 to 25 minutes, until the cheese is melted and just starting to turn golden brown on top — that bubbly, golden cheese is what gets me every time!

Step 5: Garnish and Serve

Once out of the oven, sprinkle the potatoes with fresh chopped green onions for a pop of color and a fresh bite. I like to add just a little extra cracked black pepper right before serving. They’re best enjoyed hot out of the oven, but trust me, leftovers are just as good.

How to Serve Twice Baked Potatoes with Cheddar and Green Onions Recipe

Garnishes

I always top mine with a generous handful of freshly chopped green onions—the brightness really balances the rich potatoes. Sometimes, when I’m feeling fancy, I add a dollop of sour cream right on top or sprinkle on a bit of smoked paprika for an extra pop of flavor and color.

Side Dishes

Because these potatoes are hearty, I love pairing them with something fresh and light like a crisp green salad or roasted veggies to keep the meal balanced. They also pair beautifully with grilled chicken, steak, or even smoky barbecue ribs if you want to keep things casual but delicious.

Creative Ways to Present

For special occasions, I sometimes serve the twice baked potatoes in a cast-iron skillet right at the table — it keeps them warm and adds a rustic touch. Another fun twist is to make mini twice baked potatoes using baby red potatoes as a party appetizer. Guests love picking them up and enjoying that cheesy goodness in a bite-sized version.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to 3 days. Before storing, make sure the potatoes have cooled completely to avoid sogginess. When you’re ready to eat them, they reheat well and still taste fantastic.

Freezing

I’ve frozen the filling alone in freezer-safe bags (without baking it again) and thawed it to refill fresh potato skins later. It works great for meal prep! The fully stuffed and baked potatoes don’t freeze as well because the texture can suffer, but if you wrap tightly, it’s possible in a pinch.

Reheating

To reheat leftover twice baked potatoes, I recommend warming them in the oven at 350°F for about 15-20 minutes. This keeps the skins crisp and the filling warm and creamy. Avoid the microwave if you can—it tends to make the skins soft and soggy.

FAQs

Final Thoughts

This Twice Baked Potatoes with Cheddar and Green Onions Recipe has become my go-to for those times when I want something cozy, easy, and sure to please everyone at the table. It’s the kind of side dish that feels like a warm hug – rich, comforting, and full of flavor. I promise, once you try making these, you’ll want to add them to your regular rotation too. So go ahead, grab those potatoes, and let’s get baking – your taste buds are in for a treat!

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