Description
This comforting Twice-Baked Potatoes recipe features fluffy mashed potato filling mixed with creamy sour cream, butter, cheese, and optional bacon bits, all baked twice for a crispy, golden top and rich flavor perfect as a hearty side or main dish.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Filling
- 1/2 cup sour cream
- 1/4 cup unsalted butter, softened
- 1/2 cup milk or heavy cream
- 1 cup shredded cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
- 2 green onions, finely chopped
- Salt and pepper, to taste
- 1/4 cup bacon bits (optional)
Garnish
- Chopped chives for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for baking the potatoes thoroughly.
- Bake Potatoes: Scrub the potatoes clean and pierce them with a fork several times. Place them directly on the oven rack to bake for 50-60 minutes until they are tender when pierced with a knife.
- Prepare Potato Shells: Remove the baked potatoes from the oven and let cool slightly. Slice each potato lengthwise in half and carefully scoop out the insides, leaving a 1/4 inch shell of potato intact. Place the scooped potato in a mixing bowl.
- Make Filling: Mash the potato flesh with a fork or masher. Add sour cream, softened butter, milk or cream, half of the cheddar cheese, Parmesan cheese, salt, and pepper. Mix until creamy and smooth. Stir in green onions and bacon bits if using.
- Fill Potatoes: Spoon the creamy mashed potato mixture back into the potato shells evenly. Sprinkle the remaining cheddar cheese over the tops.
- Bake Again: Arrange the stuffed potatoes on a baking sheet and bake in the oven for an additional 15-20 minutes until the cheese melts and turns golden brown.
- Garnish and Serve: Remove from oven, garnish with chopped chives, and serve hot for a delicious and hearty dish.
Notes
- Russet potatoes are ideal for baking due to their fluffy texture.
- For extra flavor, try adding garlic powder or paprika to the filling.
- Bacon bits are optional and can be omitted for a vegetarian version.
- Chives add a fresh, mild onion flavor; scallions can be a substitute.
- Leftover baked potatoes can be stored in the fridge and reheated before the second bake.
