🥔 Cheesy Twice-Baked Potatoes
Serves: 4–6
Time: ~1 hour
Ingredients
6 medium russet potatoes
1 cup shredded cheese (cheddar, mozzarella, or a mix)
3–4 tbsp butter
½ cup milk or cream
Salt & pepper (to taste)
2 tbsp chopped parsley or green onions (optional)
Optional add-ins: cooked bacon bits, garlic powder, sour cream
Instructions
Bake the potatoes
Preheat oven to 200°C / 400°F.
Scrub potatoes, poke a few holes with a fork.
Bake directly on the rack or tray for 45–50 minutes, until soft.
Scoop & mash
Let them cool a bit, then cut in half lengthwise.
Carefully scoop out the inside into a bowl (leave a little potato on the skin so it holds shape).
Mash with butter, milk, salt, pepper, and half the cheese.
Fill & top
Spoon the creamy filling back into the potato skins.
Sprinkle the rest of the cheese on top.
Bake again
Put them back in the oven for 10–15 minutes, until the tops are golden and bubbly.
Finish
Sprinkle parsley or green onions on top. Serve hot 🔥
🔥 Flavor Upgrades (optional)
Pizza style: add marinara + mozzarella + pepperoni
Garlic butter: mix in garlic powder + extra butter
Spicy: add chili flakes or a tiny drizzle of hot sauce
Protein: mix in cooked chicken or beans
Want a super quick air fryer version or a microwave shortcut for school nights?
