Twice-baked potatoes are a delicious and satisfying side dish or light meal. They are made by baking potatoes until tender, scooping out the fluffy insides, mashing them with cheese, butter, sour cream (or milk), and seasonings, then stuffing the mixture back into the potato skins and baking again until golden brown and heated through.
Ingredients:
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1/2 cup shredded cheddar cheese (or your favorite cheese blend)
- 1/4 cup sour cream (or Greek yogurt or milk)
- 2 tablespoons butter, melted
- 1/4 cup chopped green onions or chives
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: Cooked bacon bits, extra cheese, fresh parsley or chives for garnish
Instructions:
- Preheat Oven and Bake Potatoes: Preheat oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry. Rub the potatoes with olive oil and prick them several times with a fork. Bake directly on the oven rack for 45-60 minutes, or until they are tender when pierced with a fork.
- Cool Slightly: Remove the baked potatoes from the oven and let them cool slightly until they are cool enough to handle but still warm.
- Scoop Out Potato Flesh: Carefully slice each potato lengthwise. Using a spoon, scoop out the potato flesh into a medium bowl, leaving about 1/4 inch of potato attached to the skin to maintain its shape. Be careful not to tear the skins.
- Mash Potato Filling: Add the shredded cheese, sour cream (or alternative), melted butter, chopped green onions (or chives), garlic powder, salt, and pepper to the bowl with the scooped-out potato flesh. Mash everything together until smooth and creamy. Taste and adjust seasonings as needed.
- Stuff the Potato Skins: Spoon the mashed potato mixture evenly back into the hollowed-out potato skins, mounding it slightly on top.
- Second Bake: Place the stuffed potato skins back on a baking sheet. If desired, sprinkle extra shredded cheese or cooked bacon bits over the tops. Return the baking sheet to the oven and bake for another 15-20 minutes, or until the filling is heated through and the tops are lightly golden brown and the cheese is melted and bubbly.
- Garnish and Serve: Remove the twice-baked potatoes from the oven. Garnish with fresh parsley or extra chopped chives, if desired. Serve hot as a side dish or a light meal.
Tips and Notes:
- Potato Variety: Russet potatoes are ideal for twice-baked potatoes because of their starchy and fluffy texture.
- Cheese Options: Feel free to use your favorite type of cheese, such as cheddar, Monterey Jack, Colby, or a blend.
- Dairy Alternatives: You can use Greek yogurt, milk (whole or evaporated), or even cream cheese instead of sour cream for a different texture and flavor.
- Flavor Variations: Get creative with the fillings! You can add cooked bacon, ham, sautéed onions, mushrooms, broccoli florets, or different herbs and spices to the mashed potato mixture.
- Make Ahead: You can bake the potatoes and scoop out the flesh ahead of time. Store the skins and the filling separately in the refrigerator for up to 2 days. Assemble and bake as directed when ready to serve.
- Freezing: Twice-baked potatoes can be frozen. Let them cool completely after the second bake, wrap them individually in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F (175°C) oven until heated through.
Enjoy these delicious and customizable twice-baked potatoes!