Go Back

Cozy Twice Baked Potatoes With Cheese

Delightfully creamy and cheesy twice-baked potatoes with a crispy skin, perfect for comfort food lovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes Choose large, firm potatoes for best results.
  • 1/2 cup sour cream For a lighter option, substitute with Greek yogurt.
  • 1/2 cup shredded cheddar cheese Additional cheese can be used for topping.
  • 1/4 cup milk Use any milk of your choice.
  • 2 tablespoons butter Unsalted butter is recommended.
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste Salt and pepper
  • 2 pieces green onions, chopped For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Scrub the russet potatoes under cold water, prick them with a fork to allow steam to escape, then place them directly on the oven rack.
  3. Bake for 45-60 minutes until tender when pierced with a fork.
  4. Remove the potatoes from the oven and let them cool slightly for about 10-15 minutes.
  5. Slice each potato in half lengthwise and scoop the insides into a mixing bowl, leaving some flesh inside the skin for support.
  6. To the bowl, add sour cream, shredded cheddar cheese, milk, butter, garlic powder, salt, and pepper. Mix until well combined and creamy.
  7. Spoon the potato mixture back into each skin, packing it in generously.
  8. Top with additional cheese if desired, and return to the oven.
  9. Bake for an additional 15-20 minutes until heated through and the tops are golden and bubbly.
  10. Remove from the oven and sprinkle with chopped green onions for garnish. Serve hot.

Notes

Store leftovers in the refrigerator for up to 3 days or freeze for about 2 months. Reheat in the oven for best results. Adding crispy green onions or sour cream enhances the flavor.