Discover our flavorpacked ultimate twice baked potatoes recipesimple to make and perfect for any meal Elevate your side dish game today 155 chars
Ingredients
Scale
4 large russet potatoes
1 cup sour cream (substitute with Greek yogurt for a healthier option)
1 cup shredded cheddar cheese (try mozzarella or a dairy-free alternative)
1/4 cup butter, softened
1/4 cup milk (use almond milk for a lighter choice)
Salt and pepper to taste
1/4 cup green onions, chopped (optional; add chives for a unique twist)
1/2 cup cooked bacon bits (omit for a vegetarian option)
Instructions
Preheat your oven to 400°F (200°C). Rinse and scrub the potatoes thoroughly. Poke several holes in each potato with a fork to allow steam to escape during baking. Place them directly on the oven rack and bake for about 45-60 minutes until fork-tender.
After the potatoes cool slightly, slice them in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch of flesh. In a mixing bowl, combine the potato insides with butter, sour cream, milk, cheese, salt, and pepper. Mix until creamy and smooth. For added flavor, fold in green onions and bacon bits.
Generously fill each potato skin with the creamy potato mixture. Top each half with additional cheese for extra meltiness.
Place the stuffed potato halves back onto the baking sheet and return to the oven. Bake for an additional 15-20 minutes until the tops are golden and the cheese is bubbling.
