Description

This Twice-Baked Potatoes recipe transforms baked russet potatoes into a creamy, cheesy comfort food delight. The potato flesh is scooped out, mixed with sour cream, butter, milk, and cheeses, then stuffed back into the skins and baked again until golden and bubbly. Ideal as a hearty side dish or satisfying vegetarian main, these twice-baked potatoes are packed with flavor from cheddar, Parmesan, green onions, and optional bacon bits, topped with fresh chives for a perfect finish.

Ingredients

Scale

Potato Shells

4 large russet potatoes

Potato Filling

1/2 cup sour cream
1/4 cup unsalted butter, softened
1/2 cup milk or heavy cream
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 green onions, finely chopped
Salt and pepper, to taste
1/4 cup bacon bits (optional)

Topping

1/2 cup shredded cheddar cheese
Chopped chives for garnish

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
Bake Potatoes: Scrub the potatoes clean and pierce several times with a fork. Place them directly on the oven rack and bake for 50-60 minutes until they are tender when pierced with a knife.
Scoop Out Potatoes: Remove the baked potatoes from the oven and let them cool slightly until they can be handled. Slice each potato in half lengthwise and carefully scoop out the insides, leaving about 1/4 inch of potato around the skin to create sturdy shells. Place the scooped potato into a large mixing bowl.
Mash the Potatoes: Use a fork or potato masher to mash the potato insides until smooth. Add the sour cream, softened butter, milk or heavy cream, 1/2 cup cheddar cheese, and grated Parmesan cheese. Stir well until the mixture is creamy and well combined. Season with salt and pepper to taste. Optionally, mix in bacon bits and finely chopped green onions for extra flavor.
Stuff the Potatoes: Spoon the creamy potato mixture back into the hollowed potato shells, dividing it evenly among the halves. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the tops of the stuffed potatoes.
Bake Again: Arrange the stuffed potatoes on a baking sheet and return them to the oven. Bake for another 15-20 minutes, or until the cheese on top is melted and golden brown.
Garnish and Serve: Remove the twice-baked potatoes from the oven and garnish with freshly chopped chives. Serve hot as a delicious side or main dish.

Notes

Use russet potatoes for the best texture as they are starchy and fluffy inside.
You can substitute cheddar cheese with another type like Monterey Jack or mozzarella if desired.
For a lighter version, use milk instead of heavy cream and reduce the butter slightly.
Bacon bits are optional and can be omitted for a vegetarian-friendly dish.
Make sure to leave enough potato on the skin to prevent the shells from breaking when filled.
These twice-baked potatoes can be prepared ahead and refrigerated before the final bake; simply increase baking time by a few minutes if baking from cold.

Prep Time: 15 minutes
Cook Time: 70 minutes
Category: Side Dish
Method: Baking
Cuisine: American