Get ready to transform the humble potato into a culinary masterpiece that will have everyone at your dinner table begging for seconds! These Twice Baked Potatoes are not just a side dish – they're a creamy, cheesy, flavor-packed experience that elevates comfort food to a whole new level. Imagine crispy potato skins filled with a luxurious, smooth potato mixture, topped with melted cheese and fresh chives – it's like a flavor explosion that will make your mouth water before you even take the first bite!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/2 cup shredded cheese
- 4 tablespoons butter
- Salt to taste
- Black pepper to taste
- Chives for garnish
Instructions
- Preheat the oven to 425°F (218°C). Wash the russet potatoes thoroughly, scrubbing off any dirt, and pat them completely dry with paper towels.
- Pierce each potato multiple times with a fork to allow steam to escape during baking. This prevents the potatoes from potentially exploding in the oven.
- Place potatoes directly on the middle oven rack and bake for 45-50 minutes, or until they are tender when pierced with a fork. The skin should be crisp and golden brown.
- Remove potatoes from the oven and let them cool for 10 minutes until they are safe to handle. Reduce oven temperature to 375°F (190°C).
- Cut each potato lengthwise and carefully scoop out the inner potato flesh, leaving a thin layer attached to the skin to help maintain the potato shell's structure.
- In a mixing bowl, mash the potato flesh with butter, sour cream, salt, and black pepper until smooth and creamy.
- Fold in most of the shredded cheese, reserving some for topping.
- Spoon the potato mixture back into the potato skins, mounding it slightly. Sprinkle the reserved cheese on top of each potato.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and the tops are golden brown.
- Remove from oven and let rest for 5 minutes. Garnish with freshly chopped chives before serving.
Tips
- Choose the right potatoes: Large russet potatoes work best due to their starchy texture and ability to create a sturdy shell.
- Don't skip the fork piercing step – this prevents potential potato explosions and allows steam to escape.
- Let the potatoes cool slightly before scooping out the flesh to prevent burning your hands and to make the scooping process easier.
- For extra creaminess, warm your butter and sour cream before mixing with the potato flesh.
- Don't overwork the potato mixture – mix just until combined to keep the texture light and fluffy.
- For a crispy top, broil the potatoes for the last 2-3 minutes of cooking to get a beautiful golden-brown cheese crust.
- Feel free to customize! Add crispy bacon bits, green onions, or swap out cheeses to make the recipe your own.
- These potatoes can be prepared ahead of time and reheated, making them perfect for meal prep or entertaining.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 10g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 65mg
