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Plate of delicious twice-baked potatoes garnished with chives and cheese.

Twice-Baked Potatoes

Twice-baked potatoes are a delightful comfort food classic, featuring crispy skins filled with a creamy, cheesy mixture, great for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces russet potatoes (about 2 lb) Choose large, uniform potatoes for even cooking.
  • 1/2 cup sour cream Can substitute with Greek yogurt for a healthier option.
  • 1/2 cup half and half (or whipping cream)
  • 2 Tbsp green onions (diced) Consider garnishing with extra green onions for added flavor.
  • 1/4 cup cooked bacon (chopped) For vegetarian option, swap with sautéed mushrooms or spinach.
  • 1 1/2 cup cheddar cheese (grated) Experiment with different cheeses for a personal touch.
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garlic salt

Method
 

Cooking
  1. Preheat the oven to 425˚F.
  2. Wash the potatoes under cold water and pat them dry.
  3. Place the potatoes on a baking sheet, leaving a bit of space between each.
  4. Poke each potato 5-6 times with a fork to allow steam to escape while baking.
  5. Bake potatoes at 425°F for about 45-60 minutes or until they are easily pierced with a fork and give a little when pressed.
  6. Cut the potatoes in half lengthwise and scoop out the insides, leaving about 1/4 inch in the shell.
  7. Transfer the insides into a large bowl and mash them with a potato masher or fork until creamy.
  8. To the bowl with the potato insides, add sour cream, half and half, salt, pepper, and garlic salt. Mix together until smooth.
  9. Fold in green onions, bacon bits, and 1 cup of cheddar cheese.
  10. Fill the potato skins with the creamy potato mixture and sprinkle the tops with the remaining cheddar cheese.
  11. Reduce the oven temperature and bake at 350°F for 15-20 minutes or until the top is golden brown and the potatoes are heated through.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. They freeze well for up to 3 months. Reheat in the oven or microwave.