Twice Baked Potatoes
Ingredients
- 6 large russet potatoes
- 2 tablespoons olive oil for baking potatoes
- 4 tablespoons unsalted butter melted
- ¾ cup sour cream
- ¼ cup milk or heavy cream
- 1 cup shredded cheddar cheese plus extra for topping
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 green onions sliced
- Salt and freshly ground black pepper to taste
Instructions
Bake the Potatoes
- Preheat oven to 400°F (200°C).
- Scrub potatoes clean and prick them several times with a fork.
- Rub with olive oil and sprinkle with salt.
- Bake on a sheet or directly on the oven rack for 50–60 minutes, until tender when pierced with a fork.
Cool and Scoop
- Allow potatoes to cool slightly (about 10 minutes).
- Slice each potato in half lengthwise.
- Scoop out the flesh into a large bowl, leaving about ¼ inch inside the skin to keep the shells intact.
Make the Filling
- Mash the scooped potato until smooth.
- Add melted butter, sour cream, and milk/cream. Stir until creamy.
- Mix in cheddar cheese, Parmesan, garlic powder, onion powder, and half the green onions.
- Season with salt and black pepper to taste.
Refill and Bake Again
- Spoon the filling back into the potato shells, mounding slightly.
- Sprinkle tops with extra cheddar cheese (and a little Parmesan, if desired).
- Return to the oven and bake at 375°F (190°C) for 15–20 minutes, until the tops are golden and the cheese melts.
Garnish and Serve
- Sprinkle with remaining green onions before serving.
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