If you’re looking for the ultimate cozy side dish that combines creamy, cheesy goodness with crispy potato skins, then this Twice Baked Potatoes with Cheddar and Green Onions Recipe is your new go-to. I absolutely love how these potatoes come out—perfectly tender on the inside but with just the right crisp on the outside. When I first tried this recipe, it quickly became a family favorite, and I’m excited to share all my tips to help you nail it every time.

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Why You’ll Love This Recipe

Perfect texture: Creamy mashed potato filling inside crispy, golden skins makes a delightful contrast every time.
Simple ingredients: You’ll find everything you need in your pantry or fridge, no complicated shopping required.
Great make-ahead option: It reheats beautifully, so you can prep in advance for busy weeknights or gatherings.
Family-approved: My crew can’t get enough, and I bet yours will love it too.

The image shows a white plate with seven potato halves layered with creamy mashed potato filling topped with melted golden-yellow cheddar cheese. Each potato half has a crispy brown skin edge visible, with the cheese layer bubbly and slightly browned. Small pieces of chopped green onions are sprinkled evenly on top of the cheese, adding a fresh green color contrast. The plate sits on a white marbled surface with a striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7 - Twice Baked Potatoes with Cheddar and Green Onions, easy baked potato recipe, cheesy stuffed potatoes, crispy potato skins, family-friendly side dish

Ingredients You’ll Need

All the ingredients here come together beautifully—each one adds its own touch to the texture and flavor. When you’re shopping, picking the right russet potatoes makes a big difference, so here’s what I look for.

Flat lay of large russet potatoes with smooth brown skin, a small white ceramic bowl of extra-virgin olive oil, a small white bowl filled with creamy milk, a small white bowl holding thick sour cream, four rectangular pats of unsalted butter stacked neatly, two whole uncracked garlic cloves with papery white skins, a small white bowl containing coarse sea salt crystals, a small white bowl with freshly ground black pepper, a small white bowl of bright orange grated cheddar cheese, and a small white bowl of chopped green onions showing vibrant green and white colors, all arranged symmetrically in realistic proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Twice Baked Potatoes with Cheddar and Green Onions, easy baked potato recipe, cheesy stuffed potatoes, crispy potato skins, family-friendly side dish

Russet potatoes: These are ideal because their starchy flesh becomes fluffy when baked, making the perfect mash.
Extra-virgin olive oil: For rubbing on the skins to help them crisp nicely in the oven.
Milk: Adds creaminess to the filling, and you can adjust it depending on how rich you want the potatoes.
Sour cream: This gives a subtle tang and velvety moisture to the mashed filling.
Unsalted butter: Butter brings richness without overpowering the other elements.
Garlic cloves: I use freshly grated garlic for a pop of flavor that complements the cheese.
Sea salt: Essential for seasoning both the skins and the inside mixture.
Freshly ground black pepper: Just enough warmth without being too spicy.
Grated cheddar cheese: Sharp cheddar melts wonderfully on top, adding that cheesy crown.
Chopped green onions: These add a fresh, mild onion bite and a lovely pop of color at the end.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to play around with this Twice Baked Potatoes with Cheddar and Green Onions Recipe depending on the occasion—sometimes I add extras or swap ingredients to keep things interesting. Feel free to customize based on what you love!

Bacon bits: Adding crispy bacon on top or mixed into the filling gives a smoky, savory twist that my family loves.
Different cheeses: Try pepper jack for a little kick or mozzarella for super melty goodness.
Herbs: Fresh chives, parsley, or even a dash of thyme can brighten up the flavor.
Vegetarian twist: Swap sour cream with Greek yogurt for a healthier touch without losing creaminess.
Spicy version: A pinch of cayenne or smoked paprika in the filling brings subtle heat and depth.

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

Step 1: Prep and Bake Your Potatoes

First things first, preheat your oven to 425°F and line a baking sheet with parchment paper—that helps the potatoes crisp without sticking. Take your russet potatoes, poke a few holes in each with a fork (this keeps them from bursting), then rub the skins with a little olive oil. This step is key for that crispy skin we all crave. Bake them for about 60 to 70 minutes, until you can easily pierce them with a fork. I usually check around the 60-minute mark, but depending on potato size, you might need a little longer.

Step 2: Scoop and Mash the Filling

Once the potatoes have cooled just enough to handle, slice them in half lengthwise. Gently scoop out the flesh, leaving about a ¼-inch border around each skin—this keeps them sturdy. Transfer that fluffy potato flesh to a bowl, then mash it with the milk, sour cream, butter, and grated garlic. Don’t forget to season well with salt and freshly ground black pepper. The mixture should be creamy and smooth, but if you want it richer, a bit more butter never hurts!

Step 3: Fill, Top, and Bake Again

Place the empty potato skins cut side up back on the baking sheet and sprinkle a pinch of salt onto each. Then carefully fill each skin with your creamy mashed potato mix. Top generously with that beautiful grated cheddar cheese. Pop them back in the oven for 15 to 25 minutes. You want the cheese melted and starting to get golden brown on top. Keep an eye so they don’t overcook!

Step 4: Garnish and Serve

Once out of the oven, sprinkle with fresh chopped green onions for a burst of color and mild onion flavor that cuts through the richness. Taste and add more salt or pepper if you like, then serve up while hot and melty. Trust me, your guests will be asking for seconds.

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Pro Tips for Making Twice Baked Potatoes with Cheddar and Green Onions Recipe

Use dry potatoes: Whenever possible, choose potatoes that feel firm and dry; they bake better and won’t be watery inside.
Let potatoes cool properly: Scooping is easier and cleaner if the potatoes aren’t piping hot but still warm.
Don’t overfill the skins: Leaving some space prevents the filling from spilling over and allows the cheese to brown nicely.
Grate cheese fresh: Pre-shredded cheese often contains additives that prevent smooth melting, so fresh grated cheddar gives the best results.

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

Three potato skins are shown on a baking tray with light brown parchment paper, filled with a creamy white mashed potato layer mixed with small yellow cheese bits and green broccoli pieces. The potato skins are light brown and crispy, forming a shell around the fillings. Bright green chopped scallions are scattered on top, adding freshness and color contrast. The background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Twice Baked Potatoes with Cheddar and Green Onions, easy baked potato recipe, cheesy stuffed potatoes, crispy potato skins, family-friendly side dish

Garnishes

I always finish these potatoes with a healthy sprinkle of fresh green onions because they add that perfect mild crunch and fresh contrast. Sometimes, I add a dollop of sour cream or even crispy cooked bacon bits if I’m feeling indulgent. A little fresh parsley also looks pretty and adds a little herbal lift.

Side Dishes

These potatoes shine alongside roasted chicken, grilled steak, or even a simple green salad for a lighter meal. When hosting, I like pairing them with baked salmon and steamed veggies—everyone goes crazy for this combo.

Creative Ways to Present

For special occasions, I’ve served these in individual mini muffin tins using smaller potatoes for cute, bite-sized treats. Another fun idea is topping them with a swirl of sour cream and a sprinkle of smoked paprika for a pop of color and flavor that wows guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you might!), store them in an airtight container in the fridge for up to 3 days. I find that they keep their creamy texture really well if you don’t leave them out too long before refrigerating.

Freezing

I’ve frozen twice baked potatoes successfully by wrapping each potato individually in plastic wrap, then tucking them into a freezer bag. They freeze nicely for up to 2 months, which is perfect for meal prep or last-minute dinners.

Reheating

To reheat, I recommend warming them in a preheated oven at 350°F for about 20 minutes. This keeps the skin crispy and the cheese melty—microwaving tends to make them soggy, so I avoid that.

FAQs

Can I use other types of potatoes for this recipe?

While russet potatoes are best due to their fluffy texture when baked, you can try Yukon Gold potatoes if you prefer a creamier, slightly buttery flavor. Just know that waxier potatoes won’t give quite the same fluffiness, which can affect the creamy filling.
How do I make these potatoes vegan?

Swap out butter for vegan margarine or olive oil, replace sour cream with a dairy-free yogurt or cashew cream, and use your favorite vegan cheese alternative to keep that cheesy appeal. These swaps work well without sacrificing texture.
Is there a shortcut if I’m short on time?

You can microwave the potatoes first to speed up baking—poke holes, microwave for 8 to 10 minutes until soft, then finish under the broiler or in the oven to crisp the skins before scooping and filling.
Can I prepare these entirely ahead of time?

Yes! You can bake and scoop the potatoes, prepare the filling, then assemble but hold off on the second bake. Cover and refrigerate, then bake them fresh right before serving.

Final Thoughts

This Twice Baked Potatoes with Cheddar and Green Onions Recipe holds a special spot in my kitchen—it’s simple comfort food that feels a little bit fancy, and it always brings smiles. Whether it’s a weeknight supper or a holiday side, these potatoes deliver on flavor and texture. Give this recipe a try, and I promise you’ll be adding it to your favorites just like I did.