Savory Twice Baked Potatoes
Deliciously creamy and cheesy twice-baked potatoes, perfect for any occasion.
Equipment
- oven
- baking sheet
- mixing bowl
- fork
- Spoon
- knife
Ingredients
- 4 large Russet potatoes Ideal for baking due to their fluffy texture.
- 1 cup Shredded cheddar cheese Adds a rich, cheesy flavor that melts beautifully.
- 1/2 cup Sour cream Brings creaminess and a slight tang to the filling.
- 1/4 cup Milk Helps to achieve a smooth and creamy consistency.
- 1/4 cup Green onions, chopped Adds a fresh, mild onion flavor and a pop of color.
- 2 tablespoons Olive oil Helps to crisp the potato skins and adds flavor.
- 1 teaspoon Garlic powder Gives a savory depth to the filling.
- Salt to taste Salt Enhances the overall flavor of the dish.
- Pepper to taste Pepper Enhances the overall flavor of the dish.
Instructions
- Preheat your oven to 400°F (200°C). Scrub the russet potatoes under cold water to remove any dirt, then pat them dry.
- Prick each potato several times with a fork, rub with olive oil, and sprinkle with salt. Place the potatoes directly on the oven rack.
- Bake the potatoes for about 45-60 minutes until tender when pierced with a fork.
- Remove the potatoes from the oven and let them cool for a few minutes. Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer in the skins.
- In the mixing bowl, add cheddar cheese, sour cream, milk, green onions, garlic powder, salt, and pepper. Mash until smooth and well combined.
- Spoon the creamy potato mixture back into each potato skin, mounding it slightly on top.
- Place the filled potatoes back on a baking sheet and bake for an additional 15-20 minutes until the tops are golden and slightly crispy.
- Remove from the oven and let cool slightly before serving.
Notes
Savory Twice Baked Potatoes are versatile and can be customized with various fillings and toppings.