Twice Baked Potatoes – potato skins loaded with creamy, cheesy mashed potatoes and topped with your favorite potato fixin’s!
When the weather turns colder (yes, even down here in the south) I crave ultimate comfort food. For my midwestern roots, this means good ol’ potatoes and cheese, all warm and gooey.
Twice Baked Potatoes put a big check in that box. Even better — they’re soooo easy! You can make them on a weeknight in just over 30 minutes. Now that’s comfort you can’t argue with, am I right?
I remember making these with my mom when I was growing up, and I would always add a *little* more cheese than necessary. Wouldn’t you? Don’t you?! If not, I hate to say that you might be in the wrong place.
Now that I’m days away from being in my late twenties, I’ve experimented with some “healthier” options for my twice-baked potato love. That sentence shocks even myself, but the metabolism can’t lie. So instead of sour cream, I’ve used greek yogurt. I do have to admit, you won’t get potatoes that are as creamy as the original recipe gives you, but they are a super close second. Even this comfortfoodholic will gobble up the better-for-you version.
When I make them for the BF, they provide the roots for a quintessential midwestern meat and potatoes meal. For the record, that is not a slam at all. I adore my midwest roots, and sometimes there’s nothing wrong with a downright comforting meal (although I’ll take two potatoes, hold the meat, please).
Serve your potatoes with all the fixin’s that you love – chives, bacon, extra cheese – you name it, it works!Print
Twice Baked Potatoes – in just over 30 minutes your perfect side is served!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4
- Category: Side Dish
- 2 russet potatoes
- 3/4 cups – 1 cup sour cream (or greek yogurt)
- 1/4 cup shredded Colby jack cheese + more for topping (~1/2 cup)
- 1 garlic clove, minced (optional)
- Salt and pepper, to taste
- Microwave potatoes wrapped in a paper towel for 10-12 minutes, depending on the size. Flip halfway through cooking time. You want them to be tender, but not mushy.
- Let cool slightly; with an oven mitt as needed, cut potato in half lengthwise.
- In a bowl, scoop out the inside of the potatoes, keeping the skin in tact.
- Mix the potato “insides” with the garlic, 3/4 cup sour cream, 1/4 cup shredded cheese. Mix until combined and potatoes are mashed (your goal here is to create mashed potatoes, but if you like some potato chunks, just mash to your preference). If the mixture seems dry, add the additional 1/4 cup of sour cream. You want the mixture to look like it is too wet, as the potatoes will dry out more while baking. Salt and pepper to taste.
- Scoop the mixture back into the potato skins, dividing evenly among each other. Sprinkle additional cheese on top as desired.
- Place in a baking dish or on a baking sheet and bake for approximately 30 minutes, until cheese is melted and slightly golden brown.