Description
Twice Baked Potatoes are a delightful comfort food featuring crispy baked russet potato skins filled with a creamy, flavorful mashed potato mixture, topped with melted cheddar cheese and fresh green onions. This recipe offers a perfect side dish that combines the best of baked potatoes and mashed potatoes in a simple, satisfying way.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- Extra-virgin olive oil (for rubbing)
Mashed Potato Filling
- 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
Topping
- 1 cup grated cheddar cheese
- ½ cup chopped green onions
Instructions
- Preheat and prepare potatoes: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Bake potatoes: Poke a few holes in each potato using a fork to allow steam to escape. Rub the potatoes with extra-virgin olive oil to help crisp the skins, then place them on the prepared baking sheet. Bake for 60 to 70 minutes until the potatoes are tender and can be easily pierced with a fork.
- Cool and scoop: Remove the baked potatoes from the oven and let them cool slightly so they are safe to handle. Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh from each half, leaving about a ¼-inch border of potato to keep the skins intact.
- Prepare filling: Transfer the scooped-out potato flesh to a large bowl. Add the milk, sour cream, unsalted butter, grated garlic, sea salt, and black pepper. Mash everything together until the mixture is smooth and creamy.
- Fill potato skins: Arrange the emptied potato skins cut side up on the baking sheet. Lightly sprinkle the insides with salt, then spoon in the creamy mashed potato filling evenly among the skins. Top each filled potato with grated cheddar cheese.
- Bake again: Return the filled potatoes to the oven and bake for an additional 15 to 25 minutes, or until the cheese is melted, bubbly, and starting to brown on top.
- Garnish and serve: Remove the twice baked potatoes from the oven. Garnish with chopped green onions for a fresh, vibrant finish. Season to taste and serve warm as a comforting side dish.
Notes
- Twice Baked Potatoes combine the best of baked and mashed potatoes in a delicious and comforting side dish.
- Use russet potatoes for the best texture and flavor.
- To save time, potatoes can be baked a day ahead and refrigerated, then assembled and baked again before serving.
- Feel free to customize the filling by adding cooked bacon, chives, or your favorite herbs.
Nutrition
- Serving Size: 1 potato half (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg
