Twice Baked Potatoes

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

Steps

1. 1 Preheat oven to 375°F.
2. 2 Pierce potatoes with a fork and bake for 45-50 minutes, until tender.
3. 3 Slice potatoes in half lengthwise and scoop out flesh into a bowl, leaving shells intact.
4. 4 Mash potato flesh with sour cream, 1/4 cup cheese, and green onions. Season with salt and pepper.
5. 5 Stuff mixture back into potato skins, top with remaining cheese, and bake for 15 minutes.
6. 6 Garnish with bacon bits or chives if desired, and serve hot.

Nutrition

Tips

• For crispy skins, rub the potato halves with olive oil before the second bake.
• Use a fork to fluff the insides of the potato shells before filling.
• Experiment with adding roasted garlic or sautéed veggies for extra flavor.
• Make ahead by preparing up to the filling stage and refrigerating overnight.
• Ensure potatoes reach an internal temperature of 210°F before scooping out the flesh for food safety.

Storage

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

Serving Suggestions

• Pair with a crisp garden salad.
• Serve alongside grilled chicken or steak.
• Enjoy with a dollop of sour cream and a sprinkle of chives.
• Accompany with your favorite BBQ sauce for dipping.

FAQ