Twice Baked Potato Recipe
This Twice Baked Potato Recipe turns humble spuds into creamy, cheesy pockets of joy—perfect for a cozy weeknight or festive gathering.
Ingredients
- 4 large russet potatoes scrubbed clean
- 1/4 cup olive oil divided
- 1/2 tsp kosher salt plus extra for seasoning
- 1/2 cup plain whole-milk Greek yogurt or sour cream
- 2 tbsp unsalted butter room temperature
- 2/3 cup shredded sharp cheddar cheese plus extra for topping
- 3 tbsp chopped chives or green onion tops
- 4 slices cooked bacon optional; use turkey bacon or omit for veg
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then rub skins with half of the olive oil and kosher salt.
- Place potatoes on a parchment-lined baking sheet; roast for 50–55 minutes until skins crisp and centers yield to a fork. Allow them to cool for 10 minutes.
- Slice each potato lengthwise; scoop out most of the flesh, leaving a ¼-inch border. In a large bowl, mash potato with butter, Greek yogurt, cheddar cheese, chives, bacon (if using), and pepper. Adjust seasoning as needed.
- Spoon the filling back into potato shells, mounding slightly. Sprinkle extra cheese on top. Drizzle remaining oil over filled skins; bake for 15–18 minutes until cheese melts and edges turn golden brown.
- Let the potatoes rest for 5 minutes before serving. Garnish with fresh chives or a dusting of smoked paprika.
Notes
Choose potatoes of uniform size for even baking. Allow them to rest at room temperature before baking to avoid a cold core. Full-fat Greek yogurt provides extra creaminess.
Nutrition
Calories: 350kcal
Love this recipe?Follow us at @Recipecs for more