Name: Twice-Baked Potatoes Recipe: Creamy and Cheesy
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 4 large russet potatoes; 2 tbsp olive oil; 1 tsp kosher salt (for baking); 1/2 cup sour cream; 1/2 cup whole milk; 1 cup shredded cheddar cheese (divided); 4 slices of bacon (cooked and crumbled); 2 green onions (sliced); 2 tbsp unsalted butter (melted); 1/2 tsp garlic powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; Optional: Fresh chives (chopped parsley); Suggested Pairings: Red wine (grilled steak)

Introduction

Table of Contents

Twice-Baked Potatoes are a classic side dish or main, perfect for family dinners, holiday gatherings, or comfort meals. These hearty potatoes, with their crispy skins and creamy, cheesy filling, deliver a delightful balance of textures and flavors in every bite. Presented on a white ceramic platter, garnished with fresh chives or parsley, this Twice-Baked Potatoes recipe offers a vibrant, appetizing aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a rich, crowd-pleasing dish that brings warm, homestyle charm to any occasion.

Ingredients

For the Twice-Baked Potatoes:

4 large russet potatoes (about 2 lbs total)
2 tbsp olive oil
1 tsp kosher salt (for baking)
1/2 cup sour cream
1/2 cup whole milk
1 cup shredded cheddar cheese, divided
4 slices of bacon, cooked and crumbled
2 green onions, thinly sliced
2 tbsp unsalted butter, melted
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper

For Serving:

Optional: Fresh chives, chopped parsley
Suggested Accompaniments: Grilled steak, roasted vegetables, green salad
Suggested Pairings: Red wine (e.g., Cabernet Sauvignon), iced tea
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: Baking sheet, parchment paper, mixing bowl, fork, spoon, knife, cutting board, measuring cups/spoons

Step-by-Step Process

Bake Potatoes: Preheat oven to 400°F (200°C). Scrub potatoes clean, pat dry, and rub with olive oil and 1 tsp kosher salt. Place on a parchment-lined baking sheet and bake for 50–60 minutes until tender when pierced with a fork. Let cool slightly.
Prepare Filling: Cut potatoes in half lengthwise. Scoop out the flesh into a mixing bowl, leaving 1/4-inch thick shells. Mash the potato flesh with sour cream, milk, 3/4 cup cheddar cheese, bacon, green onions, butter, garlic powder, salt, and pepper. Taste and adjust with a pinch of salt or extra cheese for balanced flavor.
Stuff Potatoes: Spoon the filling back into the potato shells, mounding slightly. Place on the baking sheet. Sprinkle the remaining 1/4 cup of cheddar cheese on top.
Bake Again: Bake at 375°F (190°C) for 15–20 minutes until the cheese is melted and the tops are golden.
Serve: Arrange Twice-Baked Potatoes on a white ceramic platter. Garnish with fresh chives or parsley. Serve hot with grilled steak, roasted vegetables, green salad, red wine, or iced tea.

Tips for Better Twice-Baked Potatoes

Choose large, evenly sized russet potatoes for uniform cooking and sturdy shells.
Taste the filling before stuffing to balance creamy, savory, and cheesy flavors; adjust cautiously.
Scoop carefully to keep potato skins intact for a crisp, sturdy base.
Bake until the cheese is bubbly and slightly golden for the best texture.
Present on a white ceramic platter to highlight the golden cheese and vibrant garnishes.
Make ahead: Prepare and stuff potatoes up to 1 day in advance; store in the fridge, then bake the second time before serving.
For extra crispiness, brush potato skins with olive oil before the second bake.
Enhance aesthetic: Garnish with chopped chives or parsley on a white ceramic platter for a warm, inviting look.

Variations and Customization

Gluten-Free Twice-Baked Potatoes: Naturally gluten-free; ensure bacon and broth (if used) are gluten-free.
Vegetarian Twice-Baked Potatoes: Omit bacon; add 1/2 cup sautéed mushrooms or black beans for heartiness.
Low-Fat Twice-Baked Potatoes: Use reduced-fat sour cream, milk, and cheese; reduce butter to 1 tbsp.
Spicy Twice-Baked Potatoes: Add 1/4 tsp cayenne pepper or 1 tbsp diced jalapeños to the filling.
Loaded Twice-Baked Potatoes: Top with extra bacon, cheese, and a dollop of sour cream before serving.
Broccoli Cheddar Twice-Baked Potatoes: Add 1 cup steamed, chopped broccoli to the filling.
Sweet Potato Twice-Baked Potatoes: Replace russets with sweet potatoes and reduce milk to 1/4 cup for a sweeter twist.
Herb-Infused Twice-Baked Potatoes: Add 1 tbsp chopped fresh dill or rosemary to the filling.

Storage and Serving Tips

Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven at 350°F for 10–15 minutes or microwave until warm.
Freeze stuffed potatoes (before second bake) for up to 2 months; wrap individually, thaw in the fridge overnight, and bake as directed.
Serve hot for the best flavor and creamy texture.
Use as a side dish with proteins or a main with a salad for lighter meals.
Pair with red wine or iced tea to complement the rich, cheesy flavor.
Present on a white ceramic platter with garnishes for an appetizing, homestyle charm.

Nutritional Information

Based on 8 servings (1 potato half each):

Calories: 320 kcal
Total Fat: 18g
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 45mg
Sodium: 520mg
Total Carbohydrates: 28g
Dietary Fiber: 2g
Sugars: 3g
Protein: 12g
Vitamin A: 10% Daily Value
Vitamin C: 15% Daily Value
Calcium: 15% Daily Value
Iron: 8% Daily Value

Note: Values vary by ingredient brands and substitutions (low-fat options reduce fat to ~10g). High in protein; enjoy with vegetables for balance.

Conclusion

This Twice-Baked Potatoes recipe delivers a creamy, cheesy side dish or main, perfect for any occasion, transforming simple potatoes into a comforting classic. Its straightforward preparation and vibrant presentation make it a favorite. The crispy skins and rich filling delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing appeal.