Simple Twice Baked Potatoes
Elevate your side dish game with these Simple Twice Baked Potatoes—comfort food at its finest! Perfectly baked Russet potatoes are transformed into a creamy, cheesy masterpiece, thanks to a luscious filling of sour cream, butter, milk, and shredded cheddar cheese. Enhanced with the subtle crunch of green onions and seasoned with just the right amount of salt and pepper, these potatoes are then baked a second time to achieve a golden, bubbly topping. This easy-to-follow recipe is ideal for weeknight dinners or special occasions, offering an irresistible blend of crispy potato skins and velvety smooth filling. Garnish with paprika and extra green onions for a pop of color and flavor, and pair with your favorite protein or serve as a hearty vegetarian option. Ready in just over an hour with minimal prep, these Twice Baked Potatoes are comfort food redefined!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 tbsp Olive oil
- 4 tbsp Unsalted butter
- 0.5 cup Sour cream
- 0.25 cup Milk
- 1 cup Shredded cheddar cheese
- 2 stalks Green onions
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.25 tsp Paprika (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Wash and dry the potatoes thoroughly.
Rub the potatoes with olive oil and pierce them several times with a fork to allow steam to escape while baking.
Place the potatoes directly on the oven rack or on a baking sheet and bake for 50-60 minutes, or until they are tender when pierced with a fork.
Remove the potatoes from the oven and let them cool slightly, about 10 minutes, until they are safe to handle.
Cut each potato in half lengthwise. Using a spoon, carefully scoop out the insides, leaving about 1/4 inch of the potato flesh attached to the skin to create a sturdy shell.
Place the scooped out potato flesh in a large mixing bowl. Arrange the potato shells on a baking sheet, cut side up.
To the mixing bowl with the potato flesh, add butter, sour cream, milk, shredded cheddar cheese (reserve a small amount for topping), green onions (reserve some for garnish), salt, and pepper. Mash and mix until the filling is creamy and well combined.
Spoon the filling back into the potato shells, mounding it slightly. Sprinkle the reserved cheddar cheese on top of each potato.
Return the filled potatoes to the oven and bake at 400°F (200°C) for an additional 15 minutes, or until the cheese is melted and golden.
Remove from the oven and, if desired, sprinkle with green onions and paprika for garnish. Serve warm and enjoy!
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3368 mg | 146% | |
| Total Carbohydrate | 281.5 g | 102% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 25.3 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1257 mg | 97% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 6939 mg | 148% | |
*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.
