Here’s a classic, creamy Twice-Baked Potatoes recipe—crispy skins, fluffy filling, and lots of cheesy goodness 🥔🧀
Twice Baked Potatoes
Serves: 4–6
Ingredients
- 4 large russet potatoes
- 2 tbsp olive oil
- Salt & black pepper
- ½ cup sour cream
- ¼ cup milk or heavy cream
- 4 tbsp butter, melted
- 1½ cups shredded cheddar cheese (divided)
- ½ cup cooked bacon, crumbled
- 2 green onions, sliced
- ½ tsp garlic powder (optional)
Instructions
1. Bake the Potatoes
- Preheat oven to 400°F (205°C).
- Scrub potatoes, dry, rub with olive oil, and sprinkle with salt.
- Bake directly on the oven rack for 50–60 minutes, until fork-tender.
2. Scoop & Mix
- Let potatoes cool slightly.
- Cut in half lengthwise.
- Scoop out flesh into a bowl, leaving a thin shell.
- Mash with butter, sour cream, milk, garlic powder, salt, and pepper.
- Stir in 1 cup cheese, bacon, and green onions.
3. Refill & Bake Again
- Spoon mixture back into potato skins.
- Top with remaining cheese.
- Bake at 375°F (190°C) for 20–25 minutes, until hot and bubbly.
4. Serve
- Garnish with extra green onions or bacon.
- Serve hot.
Variations
- Loaded: Add cream cheese or extra bacon
- Steakhouse style: Use sharp cheddar + Monterey Jack
- Lighter: Substitute Greek yogurt for sour cream
- Make-ahead: Assemble, refrigerate, bake when ready
Pro Tips
- Russets work best for fluffy interiors
- Warm milk prevents gluey potatoes
- Don’t over-mash
If you want, I can also share:
- Air fryer version
- Crock pot prep
- Freezer-friendly instructions
- Flavor twists (buffalo, broccoli-cheddar, taco style)
