Instead of regular baked potatoes, we have the twice-baked potato- full of cheese, sour cream, and other flavors, they’re easy and amazing!

I like baked potatoes but the classic version can seem awfully boring at times. Enter the twice-baked potato, chock full of cheese, sour cream, potatoes (of course) and other delicious flavors.

A snap to prepare, the only real work is trying not to burn your fingers while scooping out the hot potato innards.

Baked potato with melted cheese and chopped chives.

Once that step is over, I let my kids loose and they have a grand ol’ time smashing the guts out of the potatoes in the bowl.

I think they are trying to release the anti-potato aggression they feel when I announce we are having potatoes with dinner.

I’m simply trying to provide them with the therapy they need to survive life where potatoes make an appearance at mealtime.

I served these babies with the grilled pork chops and it was a meal made in heaven.

Baked potatoes cut in half with melted cheese and chopped chives on a white plate.

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Twice Baked Potatoes

4.80 stars (20 ratings)

Ingredients

  • 4 large russet potatoes, scrubbed clean
  • 2 tablespoons butter, melted
  • 2 cups shredded sharp cheddar cheese, divided
  • 4 green onions, white and green parts thinly chopped
  • ½ cup sour cream
  • ¼ cup milk
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions 

  • Preheat the oven to 400 degrees. Pierce each potato three or four times with a fork and place in the oven (or on a baking sheet). Bake for about an hour, until a fork can easily be inserted into the potato. Remove the potatoes from the oven. Let them cool for about 5-10 minutes.
  • Carefully cut each potato in half lengthwise, so you get two “boat” shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn’t too fragile to hold the pumped up potato mixture.
  • Mash the potato flesh with a potato masher or fork until mostly smooth. Stir in the melted butter, 1 cup cheese, green onions, sour cream, milk, salt and pepper. Mix well.
  • Preheat the broiler and move an oven rack about 3-4 inches away from the broiler heating element.
  • Scoop the potato filling into the shells, mounding each potato shell full of the good stuff. Sprinkle the potatoes with the remaining 1 cup cheese and broil the potatoes until the cheese is golden and bubbly, about 5 minutes.
Serving: 1 Serving, Calories: 318kcal, Carbohydrates: 35g, Protein: 12g, Fat: 15g, Saturated Fat: 10g, Cholesterol: 45mg, Sodium: 516mg, Fiber: 3g, Sugar: 2g
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Recipe Source: My Kitchen Cafe (www.melkitchencafe.com)