Cheesy Creamy Twice Baked Potatoes
Get ready to indulge in the ultimate comfort food with these **Cheesy Creamy Twice Baked Potatoes**! Perfectly baked russet potatoes are transformed into a decadent, creamy masterpiece, packed with a luscious blend of **sour cream**, **butter**, and **whole milk**, then elevated with melty layers of **cheddar** and **mozzarella cheese**. Enhanced by the smoky crunch of optional **bacon** and the fresh flavor of **chopped green onions**, each bite brings rich, satisfying flavors that are hard to resist. The mashed potato filling is delicately seasoned with **garlic powder**, **salt**, and **pepper**, spooned back into the crisp potato shells, and baked again to golden, cheesy perfection. Whether serving as a hearty side dish or a crowd-pleasing appetizer, these twice-baked potatoes are a show-stopping recipe fit for any gathering. **Easy, cheesy, and irresistibly creamy**, they’re guaranteed to become a new family favorite!
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Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 4 tablespoons Unsalted butter
- 1 cup Sour cream
- 0.25 cup Whole milk
- 1 cup Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Crumbled bacon (optional)
- 2 tablespoons Green onions, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.
Rub the potatoes with olive oil and sprinkle lightly with salt. Place them directly on the oven rack and bake for 50-60 minutes, or until the potatoes are tender and fully cooked.
Remove the potatoes from the oven and allow them to cool for 10-15 minutes, or until they are safe to handle.
Cut each potato lengthwise in half. Scoop out the insides into a large bowl, leaving a thin layer of potato flesh to keep the potato skins intact. Place the empty potato shells on a baking sheet.
Mash the scooped-out potato flesh until smooth. Add butter, sour cream, milk, garlic powder, salt, and black pepper. Mix until creamy and well combined.
Fold in 3/4 cup of shredded cheddar cheese, 3/4 cup of shredded mozzarella cheese, crumbled bacon (if using), and chopped green onions, reserving some bacon and green onions for garnish.
Spoon the creamy potato mixture back into the potato shells, mounding it slightly.
Sprinkle the top of each filled potato with the remaining cheddar and mozzarella cheese.
Bake the stuffed potatoes in the oven at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let cool slightly. Garnish with reserved bacon and green onions before serving.
Nutrition Facts
Calories |
3114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.0 g | 285% | |
| Saturated Fat | 117.3 g | 586% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 6403 mg | 278% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 23.7 g | ||
| Protein | 127.8 g | 256% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 2095 mg | 161% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4596 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
