Side Dishes

Twice Baked Potatoes

Twice Baked Potatoes

Serves 4


2 teaspoons vegetable oil

2 large baking potatoes (or 3-4 small potatoes) (I like using Russets, they’re great for baking)

1/2 cup sour cream

1/4-1/2 cup milk (depending on how creamy you like your mashed potatoes)

2 tablespoons butter, melted

1/4 teaspoon salt, plus more to taste

1/4 teaspoon pepper, plus more to taste

3/4 cup cheddar cheese, divided

4 green onions, sliced, divided (Optional)


  1. Preheat oven to 350 degrees. Rub potatoes with the 2 teaspoons of vegetable oil. Sprinkle with a little bit of salt and pepper. Pierce holes in the potatoes with a fork (if you’re wondering why to pierce them, click here), place the potatoes on a baking sheet and into the oven, and bake for 1 hour.
  2. Take the potatoes out of the oven and allow to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potatoes add sour cream, milk, butter, salt, pepper, and 1/2 cup cheddar cheese (as well as 1/2 of the green onions if desired). Mix with a hand mixer (or a spoon) until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese (and green onions if desired).
  3. Bake for another 15 minutes.


Adapted from Allrecipes



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s