Description
Creamy and cheesy twice-baked potatoes made with fluffy russets, butter, sour cream, and cheddar, baked again until golden and comforting.
Ingredients
Scale
- 4 large russet potatoes
- 4 tablespoons unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup milk or heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons sliced green onions
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F and bake potatoes for 50 to 60 minutes until tender.
- Cool slightly, slice in half, and scoop out flesh into a bowl leaving a thin border.
- Add butter, sour cream, milk, cheddar, salt, and black pepper and mash until smooth.
- Spoon mixture back into skins.
- Bake again for 15 to 20 minutes until heated through and lightly golden.
- Top with green onions and serve warm.
Notes
- Pierce potatoes before first bake.
- Do not overmix filling.
- Season well before refilling.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg
Keywords: twice baked potatoes, cheesy baked potatoes, creamy potato side dish, stuffed baked potatoes