Description
Twice Baked Potatoes are a comforting and classic American side dish featuring tender russet potatoes baked, scooped out, mixed with creamy butter, sour cream, milk, cheddar cheese, and optional bacon and green onions, then baked again to create a cheesy, flavorful, and satisfying treat perfect for family meals or gatherings.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling
- 3 tablespoons unsalted butter
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 3 slices cooked bacon, crumbled (optional)
- 2 tablespoons chopped green onions
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400°F (204°C). Scrub the potatoes clean under running water, then pat them dry thoroughly. Rub each potato lightly with olive oil and sprinkle with salt to enhance the skin’s flavor and texture.
- Bake Whole Potatoes: Place the prepared potatoes directly on a baking sheet and bake for 50 to 60 minutes, or until they are tender when pierced with a fork, indicating they are fully cooked inside.
- Cool and Scoop Out Potatoes: Remove the potatoes from the oven and let them cool slightly to handle safely. Cut each potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin shell to maintain the shape of the skins for filling.
- Prepare Potato Filling: Add the unsalted butter, sour cream, milk, half of the shredded cheddar cheese, salt, and black pepper to the potato flesh. Mash everything together until the mixture is smooth, creamy, and well combined.
- Add Mix-ins: Stir in the crumbled cooked bacon and chopped green onions if you are using them, giving the filling additional flavor and texture.
- Refill and Second Bake: Spoon the creamy potato mixture back into the potato shells, distributing it evenly. Arrange the stuffed potatoes back onto the baking sheet and sprinkle the remaining shredded cheddar cheese over the tops.
- Bake Again Until Golden: Return the potatoes to the oven and bake for an additional 15 to 20 minutes until the cheese on top is melted and golden brown, creating a deliciously crispy texture.
- Serve Warm: Remove from the oven and serve your twice baked potatoes warm for the best flavor and comfort.
Notes
- You can customize the filling by adding sautéed mushrooms, steamed broccoli, or swapping cheddar for other cheese varieties like mozzarella or Monterey Jack.
- These potatoes can be prepped ahead of time: perform the first bake and filling step, then refrigerate before the final bake. When ready, bake until heated through and cheese is melted.
- Use russet potatoes for the best texture and size for stuffing.
- For a richer flavor, try using half-and-half or cream instead of milk.
