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Creamy twice baked potatoes in the oven topped with melted cheddar, garnished with chives and bacon bits

Creamy Twice Baked Potatoes Recipe

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.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 halves (4 whole potatoes)
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Cool slightly, slice in half lengthwise, scoop out interiors into a bowl, leaving shells intact.
  3. Mash potato flesh with sour cream, butter, cheese, green onions, and milk. Season with salt and pepper.
  4. Spoon filling back into shells, top with extra cheese.
  5. Bake again at 375°F (190°C) for 15–20 minutes until tops are golden and bubbly.
  6. 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.