Description

Few side dishes capture the comforting warmth of home-cooked food quite like twice-baked potatoes. These buttery, cheesy potatoes are crisp on the outside, creamy on the inside, and filled with classic flavors that make them perfect for any occasion. Whether it’s a family dinner, a cozy weekend meal, or a holiday feast, these twice-baked potatoes deliver the kind of nostalgic comfort that everyone loves. Simple, satisfying, and endlessly versatile — they’re the perfect way to turn a humble potato into something unforgettable.

Ingredients

Scale

4 large russet potatoes
4 tablespoons unsalted butter, softened
½ cup sour cream
½ cup whole milk or heavy cream
1 ½ cups shredded cheddar cheese (divided)
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and freshly ground black pepper, to taste
2 tablespoons chopped green onions or chives (optional, for garnish)

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Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup.
Scrub the potatoes clean and pat them dry. Pierce each one several times with a fork to let steam escape while baking.
Place the potatoes on the prepared baking sheet or directly on the oven rack. Bake for 50–60 minutes, or until the skins are crisp and the insides are soft when pierced with a fork.
Remove the potatoes from the oven and let them cool for about 10–15 minutes, until safe to handle.
Slice each potato in half lengthwise. Carefully scoop out the fluffy interior into a large bowl, leaving a thin layer inside the skins to keep them sturdy.
Add butter, sour cream, milk, garlic powder, onion powder, salt, and pepper to the bowl. Mash until smooth and creamy.
Stir in 1 cup of shredded cheddar cheese until well combined and slightly melted.
Spoon the creamy filling back into each potato shell, piling it high.
Sprinkle the remaining ½ cup of cheese evenly over the tops.
Return the stuffed potatoes to the oven and bake for another 15–20 minutes, or until golden brown and the cheese is bubbling.
Remove from the oven, cool slightly, and garnish with chopped green onions or chives before serving.

Notes

For the creamiest texture, use russet potatoes — their starchy interior makes them ideal for mashing. Be gentle when scooping out the centers to avoid tearing the skins. You can prepare these ahead of time by completing the first bake and filling step, then refrigerating until ready to bake again. If you want to add more flavor, try mixing in roasted garlic, caramelized onions, or a sprinkle of herbs. For a lighter option, substitute Greek yogurt for sour cream. Serve them alongside roasted chicken, steak, or a fresh salad for a complete meal.

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