Twice Baked Potato

• 4 large baking potatoes
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 2 green onions, chopped
• Salt and pepper to taste
• Optional: crumbled bacon, chives for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Scrub potatoes clean and pierce each with a fork several times.
3. 3 Bake potatoes directly on oven rack for 45-50 minutes, until tender.
4. 4 Slice potatoes in half lengthwise and scoop out flesh, leaving a thin wall intact.
5. 5 Mash potato flesh with sour cream, 1/4 cup cheddar cheese, green onions, salt, and pepper.
6. 6 Fill potato skins with mixture and top with remaining cheese.
7. 7 Return to oven and bake for 15 minutes, until golden and bubbly.
8. 8 Garnish with extra green onions or bacon if desired.

Nutrition

Tips

• For crispy skins, rub potatoes with olive oil before baking.
• Use a mix of cheeses for extra flavor.
• Make ahead by assembling before the second bake and refrigerating.
• Double-check potato doneness with a fork—it should slide in easily.
• Experiment with adding roasted garlic or diced ham for more flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Pair with a crisp green salad.
• Serve alongside grilled chicken or steak.
• Enjoy with a dollop of sour cream and chives.
• Perfect with a side of steamed broccoli.

FAQ