Description
Twice Baked Potatoes are a comforting and delicious side dish that combines crispy baked potato skins with a creamy mashed potato filling. This recipe uses russet potatoes, enriched with sour cream, butter, garlic, and cheddar cheese, then baked until golden and topped with fresh green onions for a burst of flavor.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- Extra-virgin olive oil (for rubbing)
- 1 teaspoon sea salt (plus more for sprinkling)
- ½ teaspoon freshly ground black pepper
Filling
- ½ cup milk
- ½ cup sour cream
- 4 tablespoons unsalted butter
- 2 garlic cloves (grated)
- 1 cup grated cheddar cheese
- ½ cup chopped green onions
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Use a fork to poke a few holes in each potato to allow steam to escape during baking. Rub the potatoes with extra-virgin olive oil to help crisp the skins.
- Bake the Potatoes: Place the prepared potatoes on the baking sheet and bake them for 60 to 70 minutes, or until you can easily pierce them with a fork, indicating they are fully cooked.
- Cool and Scoop: Remove the baked potatoes from the oven and let them cool slightly so they are easier to handle. Cut each potato in half lengthwise. Carefully scoop out the flesh from the centers, leaving about a ¼-inch border of potato to maintain the shape of the skins.
- Prepare the Filling: Transfer the scooped-out potato flesh to a large bowl. Add the milk, sour cream, unsalted butter, grated garlic, salt, and pepper. Mash everything together until the mixture becomes smooth and creamy.
- Fill and Top Potatoes: Arrange the empty potato skins on the baking sheet with the cut side up. Sprinkle the skins lightly with salt, then spoon the creamy mashed potato mixture back into the skins. Top each filled potato half with grated cheddar cheese.
- Second Bake: Return the filled potatoes to the oven and bake them for an additional 15 to 25 minutes, or until the cheese is melted and starts to brown beautifully.
- Garnish and Serve: Remove the twice baked potatoes from the oven and garnish with chopped green onions. Adjust seasoning if needed and serve warm as a satisfying side dish.
Notes
- These twice baked potatoes are a perfect combination of crispy skins and creamy mashed potatoes, making a comforting and flavorful side dish.
- Make sure not to scoop out the potato skin too thin to avoid breaking during filling.
- For extra flavor, consider adding crispy bacon bits or chives as additional toppings.
- You can prepare the potatoes a day ahead, then reheat and bake when ready to serve.
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 35 mg
