Cozy Twice Baked Potatoes With Cheese
A delightful and comforting dish featuring fluffy twice-baked potatoes stuffed with a rich, cheesy filling.
Ingredients
Main Ingredients
- 4 medium medium potatoes Russet potatoes are recommended for best texture and flavor.
- 1 cup shredded cheese (cheddar or your choice) Cheddar is traditional; mozzarella and gouda can also be used.
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped green onions or chives for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork and place them directly on the oven rack.
- Bake for 45-60 minutes or until tender.
Filling
- Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the insides into a mixing bowl, leaving a small rim of potato for structure.
- To the bowl of potato insides, add butter, sour cream, milk, and shredded cheese. Season with salt and pepper. Mix well until everything is creamy and combined.
Assembly
- Spoon the cheesy potato mixture back into the potato skins, ensuring each half is generously filled.
Baking
- Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, until they are bubbly and golden.
Serving
- Remove from the oven and sprinkle with chopped green onions or chives as a garnish before serving.
Notes
If you have leftovers, refrigerate them for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 20 minutes. For longer storage, these potatoes can be frozen for up to a month.