Description
Twice baked potatoes are the ultimate comfort food, featuring creamy, rich filling nestled in crispy potato skins for a delightful bite at any gathering.
Ingredients
Scale
- 4 large Russet potatoes
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Scrub the russet potatoes under running water.
- Place the cleaned potatoes directly on the oven rack and bake for 45-60 minutes until tender when poked with a fork.
- Remove from the oven and allow to cool for about ten minutes. Cut each potato in half lengthwise and scoop out most of the fluffy insides into a mixing bowl, leaving some potato in the skins.
- To the mixing bowl, add butter, sour cream, shredded cheese, salt, pepper, and green onions. Mix until creamy and well combined.
- Spoon the mixture back into the potato skins and top with extra cheese if desired.
- Return the stuffed potatoes to the oven for another 15-20 minutes until heated through and golden brown on top.
Nutrition
- Serving Size: 1 potato half (150g)
- Calories: 295
- Sugar: 2g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg
Keywords: - Customize with different cheeses or toppings such as sautéed vegetables or Greek yogurt. - Store leftovers in an airtight container in the fridge for up to three days.