Description
Loaded twice baked potatoes are a rich and comforting side dish made by stuffing crispy potato skins with a creamy, cheesy filling of mashed potato, sour cream, butter, and green onions, then baking again until golden and bubbly. Perfect for family dinners, holidays, or game day.
Ingredients
4 large baking potatoes (Russet recommended)
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese, divided
1/2 cup chopped green onions
Instructions
- Preheat oven to 350°F (175°C). Place potatoes directly on the oven rack and bake for about 1 hour, or until tender. Let cool slightly.
- Cut each potato in half lengthwise and carefully scoop out the pulp, leaving a thin layer inside the skins for sturdiness.
- Mash the potato pulp with sour cream, milk, butter, salt, pepper, 1 cup of cheddar cheese, and green onions until smooth and creamy.
- Spoon the mixture evenly back into the potato shells.
- Top with the remaining 1/2 cup of cheddar cheese.
- Bake for 15–20 minutes, or until heated through and the cheese is melted and bubbly.
Notes
Swap cheddar for Monterey Jack, gouda, or pepper jack for variation.
Add cream cheese or ranch seasoning for extra richness.
Use Greek yogurt instead of sour cream for a lighter option.
Add sautéed mushrooms, roasted broccoli, or peppers for a vegetarian twist.
Freeze before the second bake for up to 2 months; bake from frozen when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 half potato
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg
