Description

Few dishes bring the same level of comfort as a warm, cheesy potato fresh from the oven. Cheesy Loaded Twice-Baked Potatoes are perfect for cozy family dinners, festive holiday spreads, or casual weekend gatherings. Imagine slicing into a golden potato, its skin crisp yet tender, revealing a rich, creamy interior loaded with melted cheese, butter, and savory seasonings. Each bite offers a comforting balance of flavors and textures that make this dish irresistible.

Ingredients

Scale

4 large russet potatoes
1 cup shredded cheddar cheese (plus extra for topping)
1/2 cup sour cream
1/4 cup unsalted butter, softened
1/4 cup milk
2 tablespoons chopped green onions
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Optional toppings: extra green onions, diced tomatoes, cooked broccoli, or roasted red peppers

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly, scrubbing away any dirt, and pat dry. Prick each potato several times with a fork to allow steam to escape during baking.
Bake the potatoes directly on the oven rack for 45–60 minutes, until tender when pierced with a fork. Remove from the oven and let cool for 10–15 minutes to make them easier to handle.
Slice each potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin layer along the edges to maintain the structure of the skins.
Mash the potato flesh with butter, sour cream, and milk until smooth. Add garlic powder, smoked paprika, salt, and pepper, mixing well to combine. Fold in 1 cup of shredded cheddar cheese and 2 tablespoons of chopped green onions.
Spoon the mashed potato mixture back into the hollowed potato skins, mounding slightly for a generous filling. Sprinkle additional shredded cheese on top for a golden, bubbly finish.
Reduce the oven temperature to 375°F (190°C) and bake the stuffed potatoes for 15–20 minutes, or until the cheese melts completely and begins to turn lightly golden.
Remove from the oven and allow the potatoes to rest for a couple of minutes. Top with extra green onions, diced tomatoes, or other desired toppings. Serve warm.

Notes

Mix cheeses like Monterey Jack, mozzarella, or pepper jack with cheddar for a richer flavor.
For make-ahead convenience, prepare the filling in advance and store in the refrigerator for up to 24 hours.
Russet potatoes provide a fluffy interior, but Yukon Gold can be used for a creamier texture.
Optional vegetables like steamed broccoli, roasted red peppers, or sautéed mushrooms can be added to the filling or as toppings for added flavor and nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes