Description
A comforting and creamy side dish, Twice-Baked Potatoes feature crispy skins filled with a rich blend of buttery potato, sour cream, and cheese.
Ingredients
Scale
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 4 tablespoons butter
- Salt and pepper to taste
- 2 green onions, chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and pierce the potatoes with a fork.
- Bake in the oven for 45-60 minutes until fork-tender.
- Allow to cool, then cut in half lengthwise and scoop out the insides into a mixing bowl.
- Mash the potato insides with sour cream, cheddar cheese, milk, butter, salt, and pepper.
- Fill the potato skins with the mixture.
- Return to the oven and bake for an additional 20 minutes until golden brown.
- Garnish with chopped green onions before serving.
Notes
Make-ahead tips: Prepare the potatoes up to be filled a day in advance. Store in the fridge and bake them right before serving.
Nutrition
- Serving Size: 1 potato
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg