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Twice-Baked Potatoes Recipe

American · Side dish · 90 min total

Crispy-skinned potatoes with a creamy, cheesy filling, perfect as a side dish or a comforting snack.

Ingredients

• 4 large russet potatoes (about 8 oz each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 cup sour cream
• 1/4 cup milk
• 4 tablespoons unsalted butter, softened
• 1 cup shredded sharp cheddar cheese, divided
• 1/4 cup chopped fresh chives
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

1. Preheat oven to 400°F (200°C). Scrub potatoes and pat dry. Rub with olive oil and sprinkle with salt. Pierce each potato several times with a fork.
2. Place potatoes directly on oven rack and bake for 50-60 minutes, until tender when pierced. Let cool slightly.
3. When cool enough to handle, cut each potato in half lengthwise. Scoop out flesh into a bowl, leaving a 1/4-inch thick shell. Place shells on a baking sheet.
4. Mash the potato flesh with sour cream, milk, butter, 3/4 cup cheese, chives, black pepper, and paprika until smooth and creamy. Adjust seasoning to taste.
5. Spoon the filling back into the potato shells, mounding slightly. Sprinkle remaining 1/4 cup cheese on top.
6. Return to oven and bake for 15 minutes, until heated through and cheese is melted and lightly golden. Serve hot.

Tips

• For extra crispiness, brush the potato shells with a little olive oil before the second bake.
• Add cooked bacon bits or chopped green onions for variation.
• Leftovers can be reheated in the oven at 350°F for 10 minutes.
• These can be assembled ahead and refrigerated; add 5 minutes to the final bake time.

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