Description
Delicious twice baked potatoes with a creamy filling.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/4 cup butter
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and scrub the potatoes. Prick them with a fork.
- Bake the potatoes for 1 hour until tender.
- Let the potatoes cool slightly. Cut them in half lengthwise.
- Scoop out the insides into a bowl, leaving a small border.
- Add sour cream, cheese, milk, butter, green onions, salt, and pepper to the bowl. Mix well.
- Fill the potato skins with the mixture.
- Bake for an additional 15-20 minutes until heated through.
Notes
- You can add bacon bits for extra flavor.
- Top with more cheese before the second bake if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg
Keywords: twice baked potatoes, baked potatoes, potato recipes