Imagine sinking your fork into a perfectly crispy potato shell, revealing a creamy, cheesy interior that melts in your mouth with every bite. These Twice Baked Potatoes are not just a side dish – they're a culinary experience that transforms the humble potato into a gourmet masterpiece. Whether you're looking to impress dinner guests or treat yourself to a decadent comfort food, this recipe promises to elevate your home cooking game and leave everyone craving more!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 4 tablespoons butter
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Thoroughly wash the russet potatoes and pat them dry with a clean kitchen towel.
- Using a fork, pierce each potato multiple times around its surface to allow steam to escape during baking.
- Place potatoes directly on the middle oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork and the skin is crispy.
- Remove potatoes from the oven and let them cool for 10 minutes until they are safe to handle.
- Cut each potato lengthwise and carefully scoop out the interior, leaving a thin layer of potato attached to the skin to maintain the potato shell's structure.
- In a large mixing bowl, combine the scooped potato flesh, sour cream, butter, half the shredded cheddar cheese, salt, and pepper. Mash until smooth and well combined.
- Spoon the potato mixture back into the potato skins, creating a generous, slightly mounded filling.
- Top each filled potato with the remaining shredded cheddar cheese.
- Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and garnish with chopped green onions before serving hot.
Tips
- Choose the right potatoes: Large russet potatoes work best due to their starchy texture and thick skin that holds up well during double baking.
- Don't skip the piercing: Forking the potatoes before the first bake is crucial to prevent them from exploding and allows steam to escape.
- Let potatoes cool slightly before scooping: This prevents burning your hands and makes the potato flesh easier to remove.
- For extra creaminess, warm your sour cream and butter before mixing to create a smoother filling.
- Don't overmix the potato filling – this can make it gluey. Mash just until ingredients are combined.
- For a crispy top, broil the potatoes for the last 2-3 minutes of the second bake to get a golden, slightly crisp cheese layer.
- Experiment with mix-ins like crispy bacon bits, chives, or different cheese varieties to customize your potatoes.
Nutrition Facts
Calories: 635kcal
Carbohydrates: g
Protein: g
Fat: 32g
Saturated Fat: g
Cholesterol: mg
