Description
Twice baked potatoes are a comforting and delicious side dish featuring crispy baked potato skins filled with a creamy and flavorful mashed potato mixture, topped with melted cheddar cheese and garnished with fresh green onions.
Ingredients
Scale
- 4 large russet potatoes
- Extra-virgin olive oil, for rubbing
- ½ cup milk
- ½ cup sour cream
- 4 tablespoons unsalted butter
- 2 garlic cloves, grated
- 1 teaspoon sea salt (plus more for sprinkling)
- ½ teaspoon freshly ground black pepper
- 1 cup grated cheddar cheese
- ½ cup chopped green onions
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Poke several holes in each potato. Place them on the baking sheet and rub each potato with olive oil. Bake for 60 to 70 minutes, until tender.
- Let the baked potatoes cool slightly. Slice each potato in half lengthwise and scoop out the flesh, leaving a ¼-inch thick border.
- In a mixing bowl, combine the scooped-out potato flesh, milk, sour cream, butter, garlic, sea salt, and pepper. Mash until smooth.
- Arrange the potato skins cut-side up on the baking sheet. Sprinkle with salt and spoon the mashed potato filling back into the skins. Top with cheddar cheese.
- Return to the oven and bake for an additional 15 to 25 minutes, until the cheese is melted and slightly browned.
- Remove from the oven, garnish with green onions, adjust seasoning, and serve warm.
Notes
- Best served fresh out of the oven.
- You can customize the toppings with bacon bits or other cheeses.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg