Twice Baked Potatoes with Sour Cream and Green Onions
Elevate your side dish game with these irresistible Twice Baked Potatoes with Sour Cream and Green Onions—a perfect blend of creamy, cheesy, and savory flavors! Fluffy russet potatoes are baked to perfection, then scooped out and mixed with tangy sour cream, smooth butter, shredded sharp cheddar cheese, and a hint of milk for a velvety filling. Infused with the subtle bite of green onions and seasoned with the perfect balance of salt and black pepper, the filling is spooned back into the crispy potato shells and baked again until golden and bubbling. Garnished with fresh green onions and optional paprika for a pop of color, these twice-baked potatoes make an ideal side dish for holidays, dinner parties, or cozy weeknights. Whether you're looking for a crowd-pleasing appetizer or an indulgent addition to your table, these stuffed potatoes deliver flavor in every bite!
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Ingredients
- 4 Large russet potatoes
- 2 tablespoons Olive oil
- 4 tablespoons Butter
- 1 cup Sour cream
- 0.25 cup Milk
- 1 cup Shredded sharp cheddar cheese
- 3 Green onions (thinly sliced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash and scrub the potatoes thoroughly to remove any dirt, then pat them dry with a paper towel.
Step 3
Rub the potatoes with olive oil and sprinkle them lightly with salt. Pierce each potato a few times with a fork to allow steam to escape.
Step 4
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let them cool for 10 minutes.
Step 5
Once the potatoes are cool enough to handle, cut each one in half lengthwise. Carefully scoop out the potato flesh into a medium-sized bowl, leaving a 1/4-inch thick shell. Place the empty potato skins on a baking sheet.
Step 6
Mash the scooped-out potato flesh with a potato masher or fork until smooth.
Step 7
Add butter, sour cream, milk, shredded cheddar cheese, salt, black pepper, and 2/3 of the sliced green onions to the mashed potatoes. Mix until everything is well combined and creamy.
Step 8
Spoon the potato mixture back into the potato skins, mounding it slightly.
Step 9
Sprinkle the tops with a bit more shredded cheddar cheese, if desired.
Step 10
Bake the stuffed potatoes at 375°F (190°C) for an additional 15 minutes, or until the cheese is melted and the tops are golden brown.
Step 11
Garnish with the remaining sliced green onions and a sprinkling of paprika, if using, before serving. Serve warm and enjoy!
Nutrition Facts
| Serving size | (2016.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2782.7 |
| Total Fat 159.4g | 0% |
| Saturated Fat 85.8g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 373.2mg | 0% |
| Sodium 3654.6mg | 0% |
| Total Carbohydrate 283.5g | 0% |
| Dietary Fiber 33.5g | 0% |
| Total Sugars 28.5g | |
| Protein 71.0g | 0% |
| Vitamin D 35.8IU | 0% |
| Calcium 1359.9mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 6660.2mg | 0% |
Source of Calories