Description
Twice-baked potatoes are a classic comfort food featuring creamy, cheesy mashed potatoes stuffed into crispy potato skins. This bacon-free version is rich and flavorful, perfect as a hearty side dish for any meal.
Ingredients
Scale
- 4 large russet potatoes, scrubbed clean
- 1/2 cup sour cream
- 1/4 cup unsalted butter, softened
- 1/4 cup milk or heavy cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- 2 green onions, thinly sliced
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Poke the potatoes all over with a fork and bake directly on the oven rack or on a baking sheet for 50-60 minutes, until tender.
- Scoop out the Potato Flesh: Let the baked potatoes cool for 5-10 minutes. Cut them in half lengthwise and scoop out the flesh into a mixing bowl, leaving a thin layer inside the skins.
- Make the Filling: Mash the scooped potato flesh with sour cream, butter, milk (or heavy cream), 1 cup cheddar cheese, green onions, garlic powder (if using), salt, and pepper until smooth and creamy.
- Stuff the Potato Skins: Spoon the filling back into the potato skins and sprinkle with extra cheddar cheese.
- Bake Again: Reduce oven temperature to 375°F (190°C). Bake the stuffed potatoes for 15-20 minutes until the cheese is melted and tops are golden brown.
- Garnish and Serve: Garnish with chopped parsley and serve hot.
Notes
- For an extra creamy texture, use cream cheese instead of mayonnaise.
- The garlic powder is optional but adds a nice depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 35 mg