Twice-Baked Potatoes

On nights when you need a side dish that’s hearty, cheesy, and guaranteed to please everyone at the table, try these Twice Baked Potatoes. They get compliments every single time.

Two twice-baked potato halves topped with melted cheese and chopped green onions on a white plate.

Prep Time 25

Cook Time 1 10

Total Time 1 35

Servings servings

Ingredients

▢ 5 medium Russet potatoes about 2 pounds
▢ 2 tablespoons olive oil
▢ ¼ cup butter softened
▢ 1 ½ cups sharp cheddar cheese freshly shredded, divided
▢ ½ cup whole milk
▢ ½ cup sour cream
▢ 3 tablespoons green onions sliced thin
▢ salt and pepper to taste

Instructions

Preheat oven to 400℉. Line a baking sheet with parchment paper.
Scrub and dry the potatoes. Poke each a few times with a fork, rub with olive oil, and place on baking sheet. Bake for 1 hour.
5 medium Russet potatoes, 2 tablespoons olive oil
Let cool slightly, then cut each potato in half lengthwise. Scoop out most of the insides into a bowl, leaving a 1/4-inch shell.
Beat the potato insides with a hand mixer until smooth.
Mix in butter, 1 cup cheese, milk, sour cream, and green onions. Season with salt and pepper.
1 cup cheese
¼ cup butter, ½ cup whole milk, ½ cup sour cream, 3 tablespoons green onions, salt and pepper
Spoon or pipe the mixture back into the shells. Top with remaining 1/2 cup cheese.
Reduce oven to 350℉ and bake for 10 minutes.
Optional: Broil on high for 1-2 minutes until cheese is golden. Serve warm, garnished with extra green onions if desired.

Notes

Use Russet potatoes. They have the starchy texture and sturdy skins you need for this recipe.
Shred your own cheese. Pre-shredded cheese won’t melt as well and can make the filling grainy.
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the air fryer at 400°F for a few minutes until warm and crispy. Avoid microwaving as it tends to dry them out.

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