Description
Twice baked potatoes are a comforting and delicious side dish featuring crispy baked potato skins filled with a creamy and flavorful mashed potato mixture, topped with melted cheddar cheese and garnished with fresh green onions. Perfectly seasoned with garlic, sour cream, and butter, these potatoes are ideal for family dinners or special occasions.
Ingredients
Scale
Potatoes and Preparation
- 4 large russet potatoes
- Extra-virgin olive oil, for rubbing
Potato Filling
- ½ cup milk
- ½ cup sour cream
- 4 tablespoons unsalted butter
- 2 garlic cloves, grated
- 1 teaspoon sea salt (plus more for sprinkling)
- ½ teaspoon freshly ground black pepper
Toppings
- 1 cup grated cheddar cheese
- ½ cup chopped green onions
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Bake the Potatoes: Use a fork to poke several holes in each potato. Place them on the prepared baking sheet and rub each potato with extra-virgin olive oil. Bake for 60 to 70 minutes, or until the potatoes are tender and can be easily pierced with a fork.
- Prepare the Potatoes for Filling: Remove the baked potatoes from the oven and let them cool slightly until they are safe to handle. Slice each potato in half lengthwise. Carefully scoop out the flesh from each half, leaving about a ¼-inch thick border of potato intact around the edges to maintain the shape.
- Mash the Potato Filling: Transfer the scooped-out potato flesh into a large mixing bowl. Add milk, sour cream, unsalted butter, grated garlic, sea salt, and freshly ground black pepper. Mash the mixture until it is smooth and creamy, ensuring all ingredients are well incorporated.
- Fill and Top the Potato Skins: Arrange the hollowed-out potato skins cut-side up on the baking sheet. Lightly sprinkle each with salt, then spoon the creamy mashed potato filling back into the skins. Evenly top each filled potato with grated cheddar cheese.
- Final Bake: Return the baking sheet to the oven and bake for an additional 15 to 25 minutes, until the cheese is melted and begins to brown slightly.
- Garnish and Serve: Remove the potatoes from the oven, garnish with chopped green onions, adjust seasoning to taste, and serve warm as a delicious side dish.
Notes
- These twice baked potatoes combine the best of baked potatoes and creamy mashed potatoes for a satisfying side dish.
- Use russet potatoes for their starchy texture which bakes and mashes well.
- You can customize fillings by adding cooked bacon or herbs like chives if desired.
- For easier handling, allow potatoes to cool before scooping out flesh.
- Leftovers can be refrigerated and reheated in the oven to retain crispness.
Nutrition
- Serving Size: 1 potato half (approx. 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg
