Cheesy Twice-Baked Potatoes
- Potatoes
- 4 medium russet potatoes, about 8 oz each
- 1 tbsp olive oil
- ½ tsp kosher salt
- Filling
- ¼ cup unsalted butter, softened
- ½ cup sour cream
- ⅓ cup whole milk, warmed
- 1 ½ cups sharp cheddar cheese, shredded, divided
- 3 green onions, thinly sliced, divided
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 1 pinch paprika, for the tops
Cheesy Twice-Baked Potatoes
- Heat the oven to 400°F (200°C) with a rack in the middle.
- Scrub the potatoes and dry them well. Prick each one a few times with a fork.
- Rub the potatoes with the oil and sprinkle with 1/2 teaspoon salt, then set them on a sheet pan.
- Bake until very tender when pierced with a fork.
- Let the potatoes cool until you can handle them. Leave the oven on.
- Cut each potato in half lengthwise.
- Scoop the insides into a large bowl with a spoon, leaving about 1/4 inch of potato in each skin so the shells hold their shape.
- Mash the scooped potato with the butter until mostly smooth.
Cheesy Twice-Baked Potatoes
- Stir in the sour cream, warm milk, 1 cup of the cheddar, most of the green onions, the salt, pepper and garlic powder.
- Set the empty skins on the sheet pan and spoon the filling back into them, mounding it on top.
- Top with the remaining 1/2 cup cheddar and a light pinch of paprika.
- Bake until hot all the way through and the cheese is melted and golden.
- Sprinkle with the remaining green onions and serve.