🧀 Twice-Baked Potatoes (Crispy Outside, Creamy Inside)
Serves: 4–6
Time: ~1 hour
Ingredients
6 medium russet potatoes
2 tbsp olive oil
3 tbsp butter
½ cup sour cream (or Greek yogurt)
½ cup milk or cream (add gradually)
1 cup shredded cheese (cheddar, mozzarella, or a mix)
2 tbsp chopped green onions or parsley
Salt & black pepper, to taste
Optional extras: garlic powder, crispy bacon bits, paprika
Instructions
Bake the potatoes
Preheat oven to 200°C / 400°F.
Scrub potatoes, poke a few holes with a fork, rub lightly with olive oil + salt.
Bake directly on the rack for 45–60 minutes until fork-tender.
Scoop & mash
Let potatoes cool a bit. Slice in half lengthwise.
Scoop out the insides into a bowl, leaving a thin shell so they hold their shape.
Make it creamy
Mash potato flesh with butter, sour cream, milk, salt, pepper, and half the cheese.
Taste and adjust seasoning. Add extras if you want.
Stuff & top
Spoon the mixture back into the potato skins.
Sprinkle remaining cheese on top (and bacon if using).
Bake again
Return to oven for 15–20 minutes until golden and bubbly.
Broil for 1–2 minutes if you want extra crispy tops (watch closely!).
Finish
Garnish with herbs or green onions. Serve hot and enjoy ✨
🔥 Pro Tips
For extra crisp skins, brush the outside with oil before the second bake.
Want it spicy? Add a little chili flakes or jalapeño to the filling.
Make ahead: prep and stuff them, refrigerate, then bake when ready to serve.
Want a loaded version (like pizza-style, buffalo chicken, or veggie-packed)?
