Twice-Baked Potatoes Recipe: Creamy and Cheesy
Classic Twice-Baked Potatoes with creamy, cheesy flavor.
Ingredients
- 4 large russet potatoes
- 2 tbsp olive oil
- 1 tsp kosher salt for baking
- ½ cup sour cream
- ½ 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
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- Optional: Fresh chives chopped parsley
- Suggested Pairings: Red wine grilled steak
Instructions
- Preheat oven to 400°F; rub potatoes with oil, salt; bake 50–60 min; cool slightly.
- Cut potatoes in half; scoop flesh; mash with sour cream, milk, 3/4 cup cheese, bacon, onions, butter, garlic powder, salt, pepper; taste and adjust.
- Stuff shells; top with 1/4 cup cheese.
- Bake at 375°F for 15–20 min.
- Serve on a white ceramic platter with chives, parsley, wine, and steak.
Notes
- Scoop carefully for sturdy shells.
- Store in fridge for 3 days or freeze for 2 months.
- Try a vegetarian or spicy variation.
- Pair with green salad.