Twice-Baked Potatoes

Twice-Baked Potatoes

Introduction:
When it comes to comfort food, Twice-Baked Potatoes are hard to beat. Crispy on the outside, creamy and cheesy on the inside, these golden beauties are the perfect blend of textures and flavors. Whether served as a hearty side dish or a satisfying main course, they’re always a crowd-pleaser. Ideal for holidays, dinner parties, or just an indulgent treat, this recipe will take your potato game to the next level.

Ingredients:

• 6 large russet potatoes

• 3 tablespoons olive oil

• Salt and pepper, to taste

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• ½ cup sour cream

• ¼ cup whole milk

• 4 tablespoons unsalted butter, softened

• 1 ½ cups shredded cheddar cheese (plus extra for topping)

• 3 green onions, finely chopped (optional)

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• 2 cloves garlic, minced

• Fresh parsley, chopped (for garnish)

Instructions:

1. Bake the potatoes (first bake):
   Preheat oven to 400°F (200°C). Wash and scrub potatoes thoroughly, then dry them. Rub each potato with olive oil, sprinkle with salt, and place them directly on the oven rack. Bake for 45–60 minutes, or until the skins are crispy and a fork easily pierces the center.

2. Cool and slice:
   Remove the baked potatoes from the oven and let them cool slightly for easier handling. Once cool enough, slice each potato in half lengthwise.

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3. Scoop the filling:
   Carefully scoop out the insides of each potato half into a large bowl, leaving a thin layer of potato around the edges to help the skin hold its shape. Place the empty skins back onto a baking sheet.

4. Prepare the filling:
   To the bowl of scooped-out potatoes, add sour cream, butter, milk, garlic, green onions (if using), shredded cheese, salt, and pepper. Mash and mix until creamy but still slightly chunky.

5. Stuff the potatoes:
   Spoon the filling back into the potato skins, mounding it slightly. Top with extra shredded cheese.

6. Bake again (second bake):
   Return the stuffed potatoes to the oven and bake at 375°F (190°C) for 20–25 minutes, or until heated through and the tops are golden brown and bubbly.

7. Garnish and serve:
   Remove from the oven and sprinkle with chopped parsley. Serve hot and enjoy the crispy-cheesy magic!

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Conclusion:
These Twice-Baked Potatoes are the perfect way to upgrade your usual spuds into something truly special. With their creamy filling, cheesy crust, and that satisfying baked potato shell, they bring both flavor and fun to the table. Make them ahead, freeze them, or get creative with fillings—they’re endlessly adaptable and always delicious. Your guests (and taste buds) will thank you!

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