Twice Baked Potatoes Recipe
These twice-baked potatoes are a classic comfort food, perfect for a cozy dinner or a special occasion. The creamy filling, topped with melted cheese, makes for a satisfying and delicious side dish.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Russet Potatoes | 4 |
| Olive Oil | 2 tbsp (for rubbing) |
| Butter, Softened | 1/2 cup |
| Sour Cream | 1/2 cup |
| Milk | 1/2 cup |
| Shredded Cheddar Cheese | 1 cup |
| Cooked Bacon, Crumbled | 4 slices (optional) |
| Green Onions, Finely Chopped | 2 |
| Salt and Pepper | To taste |
| Fresh Chives or Parsley | For garnish |
Instructions:
- Bake the potatoes: Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, rub with olive oil, and place directly on oven rack. Bake for 50-60 minutes, or until tender.
- Prepare the filling: Let potatoes cool slightly, cut in half, and scoop out insides, leaving a border.
- Mix the filling: Combine scooped-out potato, butter, sour cream, milk, 3/4 cup cheddar, bacon (if using), and green onions. Mash until smooth. Season with salt and pepper.
- Fill the potato skins: Spoon the mashed potato mixture back into the potato skins, dividing evenly.
- Top and bake again: Sprinkle remaining cheddar cheese on top. Place potatoes on a baking sheet and bake at 350°F (175°C) for 15-20 minutes, or until cheese is melted and bubbly.
- Garnish and serve: Remove from oven, garnish with chives or parsley, and serve warm.
