Twice Baked Potatoes with Cheesey Potatoes Easy Recipe Twist
We all have that one dish that steals the show on the dinner table. For me, it’s these twice baked potatoes. They’ve got that golden-crisp skin hugging a soft, cheesy filling that hits just right every single time. If you’ve ever found yourself spooning the insides of a baked potato and thinking, ‘This could be so much more,’ then buckle up. Because this dish is all about taking those humble spuds and making them unforgettable.
I’ve played with fillings. Bacon? Yup. Chives? Of course. Sour cream and butter? Don’t even get me started. But the real magic is in baking them not once, but twice. That second bake gives them a rich depth and a texture you don’t want to miss.
Serve them up for Sunday dinner, holiday spreads, or just because you had a long day and deserve some cheesy comfort. Trust me, they’ll become a repeat request from anyone lucky enough to grab a fork. Simple to prep, easy to tweak, and absolutely satisfying.
Servings: 4 servings
Ingredients
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 4 tbsp unsalted butter
- 1 cup shredded cheddar cheese, divided
- 4 strips cooked bacon, crumbled
- 2 green onions, sliced
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean and poke them a few times with a fork.
- Rub each potato with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for about 45–50 minutes until soft.
- Let them cool for a bit, then slice each potato in half lengthwise. Scoop out the insides carefully, keeping the skins intact.
- In a mixing bowl, mash the scooped potato with sour cream, milk, butter, half the cheese, crumbled bacon, and green onions. Add salt and pepper to taste.
- Spoon the filling back into the potato skins and sprinkle the remaining cheese on top.
- Place them back in the oven and bake for another 15–20 minutes, until the tops are golden and the cheese is bubbly.