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Twice Baked Potatoes

Two cheesy twice baked potatoes on a plate, garnished with fresh chives. Ready to eat!
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A crowd-pleasing and indulgent potato side dish with a creamy, cheesy filling and crisp tops, perfect for holidays, steak nights, or potlucks.

Ingredients

Scale
  • 4 large russet potatoes
  • 1/2 cup sour cream
  • 1/4 cup butter, softened
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese, divided
  • 2 tablespoons chopped fresh chives, divided
  • Salt, to taste
  • Black pepper, to taste
  • Optional toppings: cooked bacon bits, extra cheese, sour cream, chives

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the potatoes and prick them several times with a fork.
  3. Bake the potatoes directly on the oven rack for 50-60 minutes, or until tender when pierced with a fork.
  4. Let the potatoes cool slightly until they are easy to handle.
  5. Cut each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about a 1/4-inch shell.
  6. Mash the potato flesh with sour cream, butter, milk, 1/2 cup of the cheddar cheese, and 1 tablespoon of chives. Season with salt and pepper to taste.
  7. Spoon the potato mixture back into the potato shells.
  8. Top with the remaining 1/2 cup of cheddar cheese and the remaining 1 tablespoon of chives.
  9. Place the stuffed potatoes on a baking sheet.
  10. Bake for another 15-20 minutes, or until the tops are golden brown and the filling is heated through.
  11. Add any optional toppings before serving.

Notes

  • For crispier skins, rub the potatoes with a little oil before baking.
  • You can prepare the potato filling ahead of time and refrigerate it. Reheat before stuffing the potato shells.
  • These potatoes are great for meal planning and can be a convenient side dish for busy weeknights.
  • Consider these a fantastic alternative to traditional meal planning services.

Nutrition

Find it online: https://www.purecookingjoy.com/twice-baked-potatoes/

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