Description

These creamy twice baked potatoes combine fluffy interiors, tangy sour cream, melted cheese, and crisp skins. Perfect as a comfort side or customizable main dish, this easy recipe transforms ordinary baked potatoes in the oven into cheesy, flavorful indulgence.

Ingredients

Scale

4 large russet potatoes (or Yukon Gold for creamier texture)
1/2 cup sour cream (or Greek yogurt for lighter option)
1/4 cup unsalted butter, softened (or olive oil for heart-healthy version)
1/2 cup shredded sharp cheddar cheese (or gouda, Jack, or vegan cheese)
1/4 cup milk (or almond/oat milk for dairy-free)
2 green onions, finely sliced
Salt and pepper to taste (smoked paprika optional)
Optional garnish: chopped chives or crispy bacon bits

Instructions

Preheat oven to 400°F (200°C). Scrub potatoes, prick with fork, place directly on rack. Bake 1 hour until skins crisp and insides tender.
Cool slightly, slice in half lengthwise, scoop out interiors into a bowl, leaving shells intact.
Mash potato flesh with sour cream, butter, cheese, green onions, and milk. Season with salt and pepper.
Spoon filling back into shells, top with extra cheese.
Bake again at 375°F (190°C) for 15–20 minutes until tops are golden and bubbly.
Garnish with chives or bacon bits and serve hot.

Notes

For extra fluffiness, whip the filling with a hand mixer for 30 seconds before refilling shells.

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Category: Side Dish
Method: Oven-Baked
Cuisine: American

Nutrition

Serving Size: 1 potato half
Calories: 240
Sugar: 2g
Sodium: 210mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 7g
Cholesterol: 20mg

Keywords: twice baked potatoes, creamy potatoes, cheesy potatoes, baked potatoes in oven, comfort food side dish