Cheesy Twice-Baked Potatoes

⏱ Time

• Prep: 15 minutes

• Bake: 60–70 minutes

• Total: ~1 hour 25 minutes

🍽 Servings

• 4 large potatoes (8 halves)

🛒 Ingredients

Potatoes

• 4 large russet potatoes

• 1 tbsp olive oil

• ½ tsp salt

Cheesy Filling

• 2 tbsp butter

• ½ cup sour cream (or Greek yogurt)

• ½ cup milk (warm)

• 1 cup shredded cheddar cheese

• ¼ cup shredded mozzarella (optional, extra melt)

• 2 green onions, finely sliced

• ½ tsp garlic powder

• ¼ tsp black pepper

• Salt to taste

Toppings (Optional)

• Cooked turkey bacon or beef bacon bits

• Extra shredded cheese

• Chopped parsley or chives

👩‍🍳 Instructions

Step 1: First Bake

1. Preheat oven to 200°C / 400°F.

2. Scrub potatoes and pat dry.

3. Rub with olive oil and sprinkle with salt.

4. Bake directly on oven rack for 50–60 minutes until fork-tender.

Step 2: Scoop & Mix

1. Let potatoes cool slightly.

2. Slice each potato in half lengthwise.

3. Carefully scoop out flesh into a bowl, leaving a thin shell.

4. Add butter, sour cream, warm milk, garlic powder, salt, and pepper.

5. Mash until smooth and creamy.

6. Stir in cheese and green onions.

Step 3: Second Bake

1. Spoon filling back into potato skins.

2. Top with extra cheese and bacon (if using).

3. Bake at 190°C / 375°F for 15–20 minutes, until golden and bubbly.

🍽 Serving Ideas

• Serve as a side with grilled chicken or steak

• Perfect for parties, potlucks, or family dinners

• Great make-ahead dish (reheat well)

🔥 Variations

• Loaded style: Add beef bacon, jalapeños, and extra cheese

• Healthier: Use Greek yogurt & reduced-fat cheese

• Spicy: Add chili flakes or hot sauce

• Veggie: Mix in sautéed mushrooms or spinach

🧮 Nutrition (Approx. per half)

• Calories: ~180–220

• Protein: ~7–9g