These Twice-Baked Potatoes are the ultimate comfort food — crispy potato skins stuffed with a creamy, cheesy filling that’s loaded with flavor. Perfect as a hearty side dish or even a main course, they’re a crowd-pleaser at family dinners, holidays, or any time you crave something cozy and satisfying.
Ingredients:
- 4 large russet potatoes
- 4 tbsp unsalted butter
- ½ cup sour cream
- ¼ cup milk (or heavy cream for extra richness)
- 1 cup shredded cheddar cheese, divided
- 4 slices cooked bacon, crumbled
- 2 green onions, sliced
- Salt and black pepper to taste
- Optional garnish: extra cheese, bacon, and chives
Instructions:
- Preheat and Prepare:
Preheat your oven to 400°F (200°C). Scrub the potatoes clean, dry them, and pierce each one several times with a fork. - Bake the Potatoes:
Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50–60 minutes, until tender when pierced with a knife. Let them cool slightly until they’re easy to handle. - Scoop Out the Centers:
Cut each potato in half lengthwise. Carefully scoop out the flesh into a large mixing bowl, leaving about ¼ inch of potato along the skin to keep them sturdy. - Make the Filling:
Mash the potato flesh with butter, sour cream, and milk until creamy. Stir in ½ cup cheddar cheese, bacon bits, green onions, and season with salt and pepper to taste. - Refill and Top:
Spoon the creamy mixture back into the potato shells, mounding it slightly. Sprinkle the remaining cheddar cheese on top of each one. - Bake Again:
Return the filled potatoes to the oven and bake for another 15–20 minutes, until the tops are golden and the cheese is bubbly. - Serve:
Garnish with extra bacon, chives, or a dollop of sour cream if desired. Serve warm and enjoy the delicious contrast of crispy skin and creamy filling!
💡 Pro Tips:
- For extra flavor, add a pinch of garlic powder or smoked paprika to the filling.
- Want a lighter version? Use Greek yogurt instead of sour cream.
- These reheat beautifully — just pop them back in the oven at 350°F (175°C) for 10–15 minutes.
- Make them ahead: bake and stuff the potatoes, refrigerate overnight, then bake before serving.
