The epitome of comfort food, twice-baked potatoes are a hit at any meal with their crispy exteriors and creamy, cheesy interiors.

This recipe is one for the potato lovers!! When it comes to comfort food, few dishes can compete with the creamy, cheesy, and oh-so-delicious Twice-Baked Potatoes! I mean, who can go wrong with potatoes?! This classic side dish has been a favorite at family gatherings, potlucks, and holiday dinners.

If you’re looking to impress your guests or simply treat yourself to a taste of pure indulgence, this recipe is a must-try.

To create these perfect Twice-Baked Potatoes that are crispy on the outside and creamy on the inside, you’ll need the following ingredients:

Ingredients:

• 4 large russet potatoes
• 4 tablespoons unsalted butter
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup chopped green onions
• 1/4 cup crispy bacon bits (optional)
• Salt and black pepper to taste
• Olive oil
• Paprika for garnish (optional)

Let’s Get Cooking

Prep: Preheat your oven to 400°F (200°C). While it’s heating up, wash the potatoes thoroughly and pat them dry with a paper towel. With a fork, pierce each potato several times to allow steam to escape during baking. (This prevents them from bursting.)

Rub the potatoes with a bit of olive oil and sprinkle them with salt. Then wrapping them individually with aluminum foil.

Cook: Place them on a baking sheet and bake for about 45-60 minutes, or until they are tender when pierced with a fork. Once the potatoes are done, remove them from the oven and let them cool for a few minutes.

Cut off the top third of each potato lengthwise and scoop out the insides, leaving a thin layer of potato flesh attached to the skin. Be gentle to avoid tearing the skins.

In a mixing bowl, mash the scooped-out potato flesh with the butter, sour cream, milk, half of the shredded cheddar cheese, and half of the chopped green onions. Season with salt and pepper to taste. You can also add crispy bacon bits at this stage for extra flavor.

Spoon the creamy potato mixture back into the potato skins, filling them generously.

Top each potato with the remaining shredded cheddar cheese and a sprinkle of paprika for that beautiful golden-brown finish.

Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the tops are lightly browned.

Serve: Garnish with the remaining chopped green onions, and your Twice-Baked Potatoes are ready to serve!

This side pairs perfectly with Classic Meatloaf, Garlic & Herb Chicken, Crockpot Pork Tenderloins, or just some everyday Baked Chicken Thighs.

Whether you’re serving them as a side dish or indulging in them as a main course, these potatoes never fail to satisfy. So, the next time you’re in need of some culinary comfort, try this recipe, and you won’t be disappointed. Enjoy!