Description
These twice baked potatoes are a simple and comforting side dish featuring crispy baked potato skins filled with a creamy mashed potato mixture, topped with melted cheddar cheese and fresh green onions. Perfectly combining the best of baked and mashed potatoes, they make a delicious addition to any meal.
Ingredients
Potatoes and Base
- 4 large russet potatoes
- Extra-virgin olive oil (for coating)
Filling
- ½ cup milk
- ½ cup sour cream
- 4 tablespoons unsalted butter
- 2 garlic cloves, grated
- 1 teaspoon sea salt, plus more for sprinkling
- ½ teaspoon freshly ground black pepper
Toppings
- 1 cup grated cheddar cheese
- ½ cup chopped green onions
Instructions
- Preheat Oven and Prepare Potatoes: Preheat the oven to 425°F and line a baking sheet with parchment paper. Use a fork to poke a few holes in each potato to allow steam to escape during baking. Place the potatoes on the baking sheet and rub them all over with extra-virgin olive oil to help crisp the skins.
- Bake Potatoes: Bake the potatoes for 60 to 70 minutes or until they are easily pierced with a fork, indicating they are fully cooked and tender inside. Remove from oven and let cool slightly until they are easier to handle.
- Scoop Potato Flesh: Once cool, slice the potatoes in half lengthwise. Carefully scoop out the flesh from each half, leaving about a ¼-inch border of potato attached to the skin to maintain structure for filling.
- Prepare Filling: Transfer the scooped potato flesh to a large bowl. Add milk, sour cream, unsalted butter, grated garlic, sea salt, and black pepper. Mash together until the mixture is smooth, creamy, and well combined.
- Fill Potato Skins: Arrange the hollowed-out potato skins cut side up on the baking sheet. Sprinkle the skins lightly with salt. Spoon the creamy potato filling evenly into each potato skin, filling them generously.
- Add Cheese and Bake Again: Top each filled potato with grated cheddar cheese. Bake the potatoes in the oven for an additional 15 to 25 minutes until the cheese is melted, bubbly, and just beginning to brown.
- Garnish and Serve: Remove the twice baked potatoes from the oven. Garnish with the chopped green onions for a fresh and colorful finish. Adjust seasoning to taste and serve warm as a hearty, comforting side dish.
Notes
- Choose large russet potatoes for best texture and easy scooping.
- Allow potatoes to cool enough to handle safely before scooping to avoid burning yourself.
- For extra crisp skins, rub olive oil generously and sprinkle salt before the first bake.
- You can swap cheddar cheese with mozzarella or a cheese blend for different flavors.
- Optionally, add cooked bacon bits or herbs like chives to the filling for extra flavor complexity.
- Make ahead: Prepare through filling stage, refrigerate, then bake and add cheese just before serving.
