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Twice Baked Potatoes Recipe

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4.2 from 2 reviews

These Twice Baked Potatoes are a comforting and creamy side dish, featuring fluffy potato flesh mixed with sour cream, butter, cream cheese, green onions, and cheddar cheese, then baked again to golden perfection with a hint of paprika on top. Perfect for family dinners or holiday meals, they’re easy to prepare and sure to please everyone at the table.

Ingredients

Potatoes

  • 4 baking potatoes (about 2 pounds)

Potato Filling

  • 3/4 cup sour cream
  • 6 tablespoons butter (melted)
  • 2 ounces cream cheese (softened)
  • 2 green onions (chopped)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon thyme
  • 1/4 cup milk (plus more if needed)
  • 3/4 cup grated Cheddar cheese

Garnish

  • Paprika (for sprinkling)

Instructions

  1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Poke each potato once with a knife to allow steam to escape. Place the potatoes directly on the oven rack or on a baking sheet and bake for about 1 hour, or until the potatoes are tender when pierced with a fork.
  2. Prepare the Potato Skins: When the potatoes are cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the inside flesh of each half into a large mixing bowl, leaving about a 1/4 inch thickness of potato around the skins to maintain structure. Arrange the empty skins in a large baking dish.
  3. Make the Filling: To the bowl with the potato flesh, add sour cream, melted butter, softened cream cheese, chopped green onions, salt, pepper, thyme, and milk. Mash everything together until the mixture is light and smooth, adding more milk if needed to reach a creamy consistency. Fold in the grated Cheddar cheese gently.
  4. Refill the Potato Skins: Spoon the creamy potato mixture back into the prepared skins, filling them generously. Sprinkle the tops with paprika to add color and a slight smoky flavor.
  5. Chill then Bake Again: Place the filled potato skins in the refrigerator to chill until ready to bake. When ready, bake them at 350°F (175°C) for 20 minutes, or until heated through and the cheese is melted and slightly golden on top.

Notes

  • For crispier skins, bake the potato halves skin-side down during the second bake.
  • You can add cooked bacon bits or substitute green onions with chives for a different flavor.
  • Use full-fat dairy for creamier potatoes or substitute sour cream with Greek yogurt for a tangier taste.
  • Ensure potatoes are fully cool before scooping to avoid breaking the skins.
  • Make-ahead tip: Prepare the filled potatoes a day in advance and store in the refrigerator until baking.

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