Description
Creamy, cheesy twice baked potatoes with a crispy outer shell and a fluffy interior, perfect as a comforting side dish.
Ingredients
Scale
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 green onions, chopped
- Cooked bacon bits (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the potatoes thoroughly and poke holes all over each potato with a fork.
- Bake the potatoes on a baking sheet for 45-60 minutes until knife-tender.
- Let the potatoes cool for a few minutes, then slice them in half lengthwise and scoop out most of the insides into a mixing bowl.
- Mash the scooped potato with sour cream, milk, and butter, adding salt and pepper to taste.
- Stir in the shredded cheese, green onions, and bacon bits if using.
- Spoon the mixture back into the potato skins and mound it generously.
- Return to the oven and bake for an additional 15-20 minutes until heated through and golden on top.
- Serve and enjoy!
Notes
Make filling ahead of time and store in the fridge. Customize with various toppings and flavors.
Nutrition
- Serving Size: 1 potato half
- Calories: 280
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg