Scale

For the Potatoes:

4 large potatoes

2 tablespoons olive oil

Salt to taste

For the Filling:

1/2 cup sour cream

1/2 cup shredded cheddar cheese

2 tablespoons butter

1/4 cup milk

Salt and pepper to taste

Optional:

Chopped green onions

Cooked bacon bits

Extra cheese for topping

1. Preheat oven to 200°C (400°F).

2. Rub potatoes with oil and salt, then bake for 45–50 minutes until tender.

3. Let potatoes cool slightly, then cut in half.

4. Scoop out the inside, leaving a thin shell.

5. In a bowl, mash the potato flesh with sour cream, butter, milk, cheese, salt, and pepper.

6. Spoon the mixture back into the potato skins.

7. Top with extra cheese or toppings if desired.

8. Bake again for 15–20 minutes until golden and slightly crispy.

9. Garnish with green onions or bacon and serve warm.

Use starchy potatoes for best texture.

Do not overmix to keep filling fluffy.

Add garlic powder for extra flavor.

Serve immediately for best crispiness.

Keywords: twice baked potatoes recipe, creamy baked potatoes, cheesy potato side dish, fluffy potato filling, crispy potato skins