Description
Twice-Baked Potatoes are a classic comfort food made by baking potatoes, scooping out the insides, mixing them with creamy and cheesy ingredients, and baking again for a golden, flavorful finish.
Ingredients
Units
Scale
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 4 tablespoons butter
- 1 cup shredded cheddar cheese, divided
- 1/4 cup chopped green onions
- Salt and pepper to taste
- 4 slices cooked bacon, crumbled (optional)
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes clean and pierce several times with a fork.
- Place potatoes directly on the oven rack and bake for 50–60 minutes, or until tender. Let cool slightly.
- Cut each potato in half lengthwise and scoop out the insides into a bowl, leaving a thin shell.
- To the potato flesh, add sour cream, milk, butter, 3/4 cup cheddar cheese, green onions, salt, and pepper. Mash until smooth and creamy.
- Spoon the mixture back into the potato shells and place on a baking sheet.
- Top with remaining cheddar cheese and crumbled bacon if using.
- Bake for another 15–20 minutes, or until heated through and cheese is melted and golden.
- Serve warm, garnished with additional green onions if desired.
Notes
- Make ahead by preparing the stuffed potatoes and refrigerating before the second bake.
- Use Greek yogurt instead of sour cream for a lighter option.
- Great as a side dish or a hearty vegetarian main (omit bacon).
Nutrition
- Serving Size: 1 half potato
- Calories: 210
- Sugar: 2g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg