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Twice Baked Potatoes

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Creamy mashed potato filling baked inside crispy potato skins, topped with melted cheese and green onions.

Ingredients

Scale
  • 4 large russet potatoes
  • Extra-virgin olive oil
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 4 tablespoons unsalted butter
  • 2 garlic cloves, grated
  • 1 teaspoon sea salt, plus more for sprinkling
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup grated cheddar cheese
  • 1/2 cup chopped green onions

Instructions

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Use a fork to poke a few holes in the potatoes. Place on the baking sheet and rub with olive oil. Bake for 60 to 70 minutes, or until easily pierced with a fork.
  3. Remove the potatoes from the oven and allow to cool slightly. When cool enough to handle, slice in half lengthwise. Use a spoon to scoop out the flesh from the centers of the potato halves, leaving a 1/4-inch border around the edges.
  4. Transfer the scooped-out flesh to a large bowl and mash with the milk, sour cream, butter, garlic, salt, and pepper until smooth and creamy.
  5. Arrange the potato skins cut side up on the baking sheet. Sprinkle with salt, then fill with the creamy potato mixture.
  6. Top with the cheese and bake for 15 to 25 minutes, or until the cheese is melted and beginning to brown.
  7. Garnish with green onions and serve.

Notes

Greek yogurt can be used in place of sour cream for a tangier flavor. For extra crisp skins, brush with olive oil before the second bake. Leftover potato skins can be seasoned and baked for a crunchy snack.

Nutrition

Find it online: https://www.receipster.com/twice-baked-potatoes/

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