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Baked Potatoes · Twice-Baked

Cheesy Twice-Baked Potatoes

Baked russets are scooped, mashed with butter, sour cream, cheddar and green onion, then piled back into their skins and baked until golden. Made for company.

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Prep
20 min
Cook
1 hr 20 min
Total
1 hr 50 min
Serves
8 · 8 potato halves
Level
Medium

Ingredients

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

Steps

  1. Heat the oven to 400°F (200°C) with a rack in the middle.
  2. Scrub the potatoes and dry them well. Prick each one a few times with a fork.
  3. Rub the potatoes with the oil and sprinkle with 1/2 teaspoon salt, then set them on a sheet pan.
  4. Bake until very tender when pierced with a fork.
  5. Let the potatoes cool until you can handle them. Leave the oven on.
  6. Cut each potato in half lengthwise.
  7. 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.
  8. Mash the scooped potato with the butter until mostly smooth.
  9. Stir in the sour cream, warm milk, 1 cup of the cheddar, most of the green onions, the salt, pepper and garlic powder.
  10. Set the empty skins on the sheet pan and spoon the filling back into them, mounding it on top.
  11. Top with the remaining 1/2 cup cheddar and a light pinch of paprika.
  12. Bake until hot all the way through and the cheese is melted and golden.
  13. Sprinkle with the remaining green onions and serve.

Tip: If a skin tears while scooping, patch it with filling. No one will know.

Tip: Stir in crumbled cooked bacon or steamed chopped broccoli with the cheese for a heartier version.

Storage: Refrigerate up to 4 days. Reheat in a 375°F oven for 15 to 20 minutes.

Make ahead: Fill the skins, cover and refrigerate up to 2 days. Add about 10 minutes to the second bake. Freeze filled potatoes up to 2 months and bake from frozen for 40 to 45 minutes.

Estimated nutrition per serving: 280 calories · protein 8 g · carbohydrates 23 g · fiber 2 g · sugars 2 g · fat 18 g (saturated 9 g) · sodium 370 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.