Description
Twice-baked potatoes are the perfect combination of crispy skins and creamy, cheesy filling. Made with Russet potatoes, butter, sour cream, and melted cheddar, these potatoes are packed with flavor and easy enough for beginner cooks. Serve them as a side dish for weeknight dinners, holiday meals, or game-day gatherings.
Ingredients
Scale
- 4 Russet potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt (for sprinkling potatoes)
- ⅓ cup sour cream
- 2 tablespoons butter
- ½ cup Monterey Jack cheese, finely shredded
- 1 cup cheddar cheese, finely shredded (reserve ¼ cup for topping)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ to ⅓ cup milk
- 2 slices crispy cooked bacon, chopped
- 1 scallion, thinly sliced
Instructions
- Bake the potatoes: Preheat the oven to 350°F. Wash the potatoes thoroughly, pat them dry, and prick them a few times with a fork. Rub them with olive oil and sprinkle with salt. Place them directly on a baking sheet and bake for 45-60 minutes until soft when gently squeezed. Let them cool for 15 minutes until safe to handle.
- Prepare the filling: Cut each potato in half lengthwise. Carefully scoop out the insides, leaving a ⅓-inch border around the skin to keep them sturdy. In a large bowl, combine the scooped-out potato with butter, sour cream, Monterey Jack cheese, ¾ cup of cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mash until smooth, adding milk gradually to reach a creamy consistency.
- Fill the potato skins: Spoon the mashed potato mixture back into the hollowed-out skins, dividing it evenly. Sprinkle the reserved cheddar cheese on top for extra meltiness.
- Bake again: Increase the oven temperature to 375°F. Place the filled potatoes back on the baking sheet and bake for 15-20 minutes until the cheese is melted and the tops are lightly golden.
- Add the finishing touches: Remove the potatoes from the oven and immediately sprinkle them with crispy bacon and sliced scallions. Serve warm and enjoy!
Notes
- If you prefer a sharper cheese flavor, try using extra-sharp cheddar or Gruyère.
- For added crispiness, place the hollowed-out potato skins back in the oven for 5 minutes before refilling.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven at 400°F for 15 minutes or microwaved at 60% power for 2 minutes.
- To freeze, wrap individually and store in an airtight container for up to 3 months. Bake from frozen at 375°F until heated through.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 242 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 35 mg