Crispy, golden skins with a cloud of fluffy, cheesy potato inside — these Twice-Baked Potatoes are the ultimate cozy side dish. Each potato is baked until the skin crisps, scooped and whipped with butter, sour cream, and cheddar, then stuffed back in and baked again until golden and bubbling. Perfect for family dinners, holidays, and game-day spreads.
Ingredients
- 4 large russet potatoes, scrubbed clean
- 2 tbsp olive oil
- 1 tsp kosher salt, plus more to taste
- 4 tbsp unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup whole milk, warmed
- 1 1/2 cups shredded sharp cheddar, divided
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 4 slices bacon, cooked and crumbled (optional)
- 2 green onions, thinly sliced
- 2 tbsp fresh chives, chopped, for garnish
Instructions
- Bake the potatoes: Preheat oven to 400°F (200°C). Rub potatoes with olive oil and salt, prick with a fork, and bake directly on the rack for 55–65 minutes until completely tender.
- Cool and halve: Let the potatoes cool for 10 minutes, then slice each one in half lengthwise.
- Scoop the flesh: Scoop the centers into a large bowl, leaving a 1/4-inch shell so the skins hold their shape.
- Whip the filling: Mash the potato with the butter, sour cream, warm milk, 1 cup of cheddar, garlic powder, salt, and pepper until light and fluffy.
- Fold in the extras: Stir in the crumbled bacon (if using) and green onions.
- Stuff the skins: Spoon the filling back into the potato shells, mounding it generously.
- Bake again: Top with the remaining 1/2 cup cheddar and bake 15–20 minutes until golden and bubbling.
- Garnish and serve: Sprinkle with fresh chives and serve hot.
Pro tip: For extra-crispy skins, rub the potatoes with olive oil and coarse salt before the first bake — and never wrap them in foil, which steams instead of crisps.
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Estimated nutrition per serving: 320 calories, 9g protein per serving.
