Description

These Twice Baked Potatoes are the ultimate comfort food side dish, featuring crispy baked potato skins filled with a creamy, fluffy mashed potato mixture and topped with melty cheddar cheese. Perfect for holidays, family dinners, or entertaining, this easy twice baked potato recipe delivers rich flavor, golden tops, and irresistible texture in every bite.

Ingredients

4 large russet potatoes
2 tablespoons olive oil
½ cup sour cream
¼ cup milk
3 tablespoons unsalted butter, softened
1 cup shredded cheddar cheese, divided
2 green onions, thinly sliced
Salt to taste
Freshly ground black pepper to taste

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Instructions

Preheat oven to 400°F (200°C). Scrub potatoes clean, dry thoroughly, and rub skins with olive oil.
Place potatoes directly on the oven rack or on a baking sheet. Bake for 50–60 minutes, until fork-tender.
Remove from oven and cool slightly until safe to handle.
Slice each potato in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a thin layer attached to the skins for structure.
Add sour cream, milk, butter, half of the cheddar cheese, green onions, salt, and pepper to the bowl. Mash gently until smooth and creamy (do not overmix).
Spoon or pipe the mixture back into the potato skins, mounding slightly.
Sprinkle remaining cheddar cheese evenly over the tops.
Return to the oven and bake for 15–20 minutes, until heated through and golden.
Serve warm, garnished with extra green onions if desired

Notes

Leave a thin layer of potato in the skins to prevent tearing.Avoid overmixing to prevent a gummy texture.For a fully loaded version, top with extra cheese, and a dollop of sour cream.Swap cheddar for Monterey Jack, pepper jack, Gruyère, or white cheddar.Substitute Greek yogurt for sour cream for a lighter option.