Cheesy Twice-Baked Potatoes are a classic side dish that delivers everything you want: crispy potato skins filled with fluffy, creamy, cheesy mashed potatoes — baked again for that golden, melty top. Perfect for holidays, BBQs, or as a loaded side with steak or roast chicken.
🥔🧀 Cheesy Twice-Baked Potatoes
🧾 Ingredients (Serves 4–6)
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4 large russet potatoes
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2 tbsp butter
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¼–½ cup sour cream (or Greek yogurt)
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¼ cup milk or cream
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1½ cups shredded cheddar cheese, divided
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4 slices bacon, cooked and crumbled (optional but recommended)
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2 green onions, chopped (plus more for garnish)
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Salt & pepper to taste
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Optional: pinch of garlic powder or paprika
🔪 Instructions
1️⃣ Bake the Potatoes
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Preheat oven to 400°F (200°C).
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Scrub and dry potatoes, then prick each a few times with a fork.
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Rub with oil and sprinkle with salt. Place directly on the oven rack or a baking sheet.
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Bake for 45–60 minutes, until tender when pierced.
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Let cool enough to handle.
2️⃣ Scoop & Mash
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Slice potatoes in half lengthwise.
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Scoop out the insides, leaving a ¼-inch shell.
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Place the scooped potato flesh into a bowl and mash with:
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Butter
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Sour cream
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Milk or cream
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Half the cheese
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Salt, pepper, and any seasonings you like
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Fold in bacon and green onions, if using.
3️⃣ Stuff & Top
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Spoon the filling back into the potato shells.
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Top with the remaining shredded cheese.
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Optional: sprinkle with paprika for color.
4️⃣ Bake Again
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Return to oven and bake at 375°F (190°C) for 15–20 minutes, until hot and cheese is bubbly and golden.
✅ Tips:
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For ultra-smooth filling, use a hand mixer to mash.
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Add-ins: chopped ham, jalapeños, caramelized onions, or roasted garlic.
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You can make these ahead — stuff and refrigerate, then bake before serving.
Would you like a loaded version with more toppings, a make-ahead freezer method, or a mini version for appetizers?
