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Twice Baked Potatoes

Baked potato shells filled with a mix of mashed potatoes, butter, garlic, sour cream, green onion, and cheddar cheese then baked again until lightly browned on top.
Twice Baked Potatoes

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Servings: 2
Total Time: 1 hour 30 minutes
Recipe by: Frankie


2 large baking potatoes
olive oil
1/4 cup sour cream
1/4 cup whole milk
2 TBSP unsalted butter
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 cup (4 ounces) sharp cheddar cheese, shredded
2 green onions, thinly sliced


1. Preheat oven to 425°F.

2. Scrub the potatoes clean then dry with a paper towel. Rub the potatoes with a tiny bit of olive oil to lightly coat then poke a few holes in the potaotes using a fork. Bake the potatoes directly on the oven rack until tender on the inside and skin is crispy, about 1 hour.

3. Remove the potatoes from the oven. Place potatoes on a baking sheet and allow to cool, about 10 minutes.

4. With a small knife cut out large ovals in the skin on top of the potatoes and discard the cut skin. Scoop out the center of the potatoes into a large mixing bowl leaving hollowed out potato shells.

5. Use a potato masher to mash the scooped out potato in the bowl. Add the sour cream, milk, butter, garlic, salt & pepper to the mashed potato and stir until well combined. Add HALF of the cheese and HALF the green onions to the potato mixture and stir to combine.

6. Scoop the potato mixture back into the potato shells. Sprinkle the remaining cheese on top of the potatoes.

7. Bake the potatoes on the baking sheet until lightly browned on top, about 20 more minutes.

8. Take the potatoes out of the oven and sprinkle the tops with the remaining green onion.

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Twice Baked Potatoes

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