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Twice baked potatoes with golden cheddar and green onions in a baking dish
Hannah Brooks

Twice Baked Potatoes

Russet potato shells are filled with buttery mashed potato, cheddar, and scallions, then baked until golden. Prepare the filled shells ahead for an easier holiday meal.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 potato halves
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium russet potatoes about 8 ounces each
  • 2 tablespoons olive oil divided
  • 1/2 cup sour cream
  • 3 tablespoons unsalted butter softened
  • 1/3 cup whole milk warmed
  • 1 cup shredded cheddar cheese made with vegetarian rennet, divided
  • 3 scallions thinly sliced, divided
  • 3/4 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika

Equipment

  • 1 Baking sheet
  • 1 Mixing bowl
  • 1 Potato masher

Method
 

  1. Heat oven to 400°F. Scrub and dry the russet potatoes, prick each with a fork, rub with 1 tablespoon olive oil, and bake on a sheet for 50 to 60 minutes until a knife slides through easily.
  2. Cool 10 minutes. Cut each potato lengthwise and scoop the flesh into a bowl, leaving about 1/4 inch against each skin.
  3. Mash the potato flesh with sour cream, unsalted butter, warmed whole milk, 3/4 cup cheddar cheese, two-thirds of the scallions, salt, and black pepper until fluffy.
  4. Brush the potato skins with the remaining olive oil. Spoon the filling into all 8 shells and top with the remaining cheddar.
  5. Bake at 400°F for 15 to 20 minutes until hot through and the cheese is melted and lightly golden.
  6. Sprinkle with the remaining scallions and smoked paprika; serve warm.

Notes

Nutrition is an estimate per serving. Follow the storage directions in the article.
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