How to Make Cheesy Twice-Baked Potatoes
1. Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub the potatoes clean, dry them, and rub lightly with olive oil. Sprinkle with salt and place directly on the oven rack. Bake for 50–60 minutes, until the skins are crisp and a knife slides easily into the center.
2. Scoop the Centers
Let the potatoes cool slightly, then slice each one in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a thin layer inside the skins to help them hold their shape.
3. Make the Filling
Mash the potato flesh with butter, sour cream, milk, salt, and pepper until smooth and creamy. Stir in about two-thirds of the shredded cheese.
4. Refill the Skins
Spoon the mixture back into the potato skins, mounding it slightly. Place them on a baking sheet.
5. Bake Again
Sprinkle the remaining cheese over the tops. Bake for 15–20 minutes, until the cheese is melted and the edges are golden brown.
6. Garnish and Serve
Finish with a sprinkle of chopped parsley or chives and serve hot.
Easy Variations
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Add cooked bacon or caramelized onions to the filling
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Use garlic butter for extra depth
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Swap sour cream for Greek yogurt
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Sprinkle Parmesan on top for a crispier finish
A Side Dish That Feels Like a Treat
Cheesy twice-baked potatoes are proof that simple ingredients, treated with care, can turn into something unforgettable. Crispy, creamy, and deeply comforting, they’re the kind of dish people reach for first—and remember long after the plates are cleared.
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