Twice Baked Potatoes Secrets
A classic and indulgent side dish featuring fluffy baked potatoes filled with a rich, creamy mixture of cheese, sour cream, and seasonings, then baked again until golden and bubbly.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 large russet potatoes, scrubbed
- 4 tablespoons unsalted butter, softened
- 0.5 cup sour cream
- 0.5 cup shredded sharp cheddar cheese
- 0.25 cup milk
- 2 green onions, finely chopped green onions
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives, for garnish
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Pierce potatoes several times with a fork and place on a baking sheet. Bake for 1 hour, or until tender when pierced with a knife.
- Remove potatoes from oven and let cool slightly, about 10 minutes. Cut each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving a thin shell.
- Mash the potato flesh with butter until smooth. Stir in sour cream, cheddar cheese, milk, green onions, garlic powder, salt, and pepper until well combined.
- Spoon the mixture back into the potato shells, mounding slightly. Sprinkle Parmesan cheese on top of each potato half.
- Return potatoes to the baking sheet and bake for 15–20 minutes, or until heated through and tops are golden brown.
- Garnish with chopped chives and serve warm.
Notes
For extra richness, add a dollop of cream cheese to the filling mixture. Leftovers can be refrigerated for up to 3 days and reheated in the oven.