Twice Baked Potatoes
Total Time
1 hr 45 mins
Prep Time
30 mins
Cook Time
1 hr 15 mins
Rating
0 out of 5 stars
(0)
Ingredients
4-8 servings
- 4 large russet potatoes
- Extra-virgin olive oil
- ½ cup milk
- ½ cup sour cream
- 4 tablespoons unsalted butter
- 2 garlic cloves, grated
- 1 teaspoon sea salt, plus more for sprinkling
- ½ teaspoon freshly ground black pepper
- 1 cup grated cheddar cheese
- ½ cup chopped green onions
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Preparation
Step 1
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Step 2
Use a fork to poke a few holes in the potatoes. Place on the baking sheet and rub with olive oil. Bake for 60 to 70 minutes, or until easily pierced with a fork.
Step 3
Remove the potatoes from the oven and allow to cool slightly. When they are cool enough to handle, slice in half lengthwise. Use a spoon to scoop out the flesh from the centers of the potato halves, leaving a ¼-inch border around the edges.
Step 4
Transfer the scooped-out flesh to a large bowl and mash with the milk, sour cream, butter, garlic, salt, and pepper until smooth and creamy.
Step 5
Arrange the potato skins cut side up on the baking sheet. Sprinkle with salt, then fill with the creamy potato mixture. Top with the cheese and bake for 15 to 25 minutes, or until the cheese is melted and beginning to brown.
Step 6
Remove from the oven and garnish with the green onions. Season to taste and serve.
Step 7
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Chef's notes
Feel free to play with the seasonings in the filling! A pinch of smoked paprika, a dash of onion or garlic powder, or even some dried dill would be a nice addition to this recipe.
You can also try different toppings. Use fresh chives instead of green onions, or sprinkle on some crumbled vegan bacon for smoky, savory flavor.
