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Twice Baked Potatoes

Close-up of two twice baked potatoes, topped with melted cheddar cheese and fresh chives.
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A classic comfort food, these twice baked potatoes are creamy, cheesy, and topped with crispy bits. They are perfect as a side dish for holidays, family dinners, or any special occasion.

Ingredients

Scale
  • 4 large russet potatoes
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 4 tablespoons butter, softened
  • 1/2 cup shredded cheddar cheese, plus more for topping
  • 2 tablespoons chopped fresh chives, plus more for topping
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and scrub the potatoes. Prick each potato 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. Once the potatoes are cool enough to handle, cut them in half lengthwise.
  5. Scoop out the flesh of each potato half into a medium bowl, leaving a thin shell.
  6. Add the sour cream, milk, butter, 1/2 cup cheddar cheese, and 2 tablespoons of chives to the potato flesh.
  7. Mash the ingredients together until smooth and creamy. Season with salt and pepper.
  8. Spoon the potato mixture back into the shells.
  9. Top with additional shredded cheddar cheese and chives.
  10. Return the potatoes to the oven and bake for another 15-20 minutes, or until heated through and the cheese is melted and golden.

Notes

  • For a crispier skin, rub the potatoes with a little oil before baking.
  • You can prepare the filling and stuff the potatoes a day in advance. Cover and refrigerate. Bake as directed, adding a few extra minutes to the baking time.
  • Feel free to add other toppings like bacon bits, cooked broccoli, or a dollop of sour cream before serving.

Nutrition

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