Packed with flavor, light and fluffy Simple Twice Baked Potatoes are an awesome and easy side dish that anyone can make and everybody loves!
Twice Baked Potatoes are easy, can be made ahead of time and are a total crowd pleaser! They seem fancy but the reality is that they are simple to make, are great the next day, and they freeze well.
And as a bonus, any unused potato skins left over can be saved and frozen and then used to make the most awesome oven baked potato skins… a simple and tasty anytime appetizer.
How to make Simple Twice Baked Potatoes
A great thing about twice baked potatoes is that they pretty much go with anything. They are very easy to make and full of flavor and can be made ahead and baked when you’re ready, Delicious and simple!
Preheat oven to 375 degrees F.
Wash potatoes and using a knife, poke a hole in the side of each potato. Bake in preheated oven 45 minutes to an hour until potatoes are soft and cooked through.
The best potatoes to use for Simple Twice Baked Potatoes are not necessarily the big bakers.
Medium sized potatoes cook faster and make for a better serving size!
Remove potatoes from oven and cut in half lengthwise. Use caution as they will be hot!
Cut butter into small pieces and put into the bottom of a large bowl.
Using a spoon, scoop the potato insides from each potato half into the mixing bowl, leaving some potato in the skin for support and being careful not to tear the shell. Lay the empty potato skins on a baking sheet.
To the potatoes add sour cream, minced onions, onion powder, garlic powder, milk, salt, pepper and 1 cup of the shredded cheddar.
Using a potato masher or a pastry blender to break up the potatoes and to mix everything together. Do not over mix.
It does not need to be perfectly smooth. In fact if you over mix it, the potato will get kind of gluey. Mix until incorporated and then grab a potato shell and start spooning it back in.
Scoop the potato filling into reserved potato skins, overfilling just a bit. This will most likely only fill 5-6 (half) of the reserved potato skins. *
Sprinkle the potatoes with the remaining 1/2 cup shredded cheese.
Return to oven and bake for 15-20 minutes until cheese is melted and potatoes are warmed through.
Serve immediately with sour cream, bacon bits and/or chives if desired. Enjoy!
Simple Twice Baked Potatoes
Ingredients
- 5-6 medium sized potatoes
- 2 tbsp butter
- 1/2 cup sour cream
- 1/2 tbsp dried minced onions or 1/4 cup finely chopped onion
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1/4 cup milk
- salt & pepper to taste
- 1 1/2 cups shredded cheese divided
- Fresh chives or bacon bits for topping if desired
- Sour cream for serving
Instructions
- Preheat oven to 375 degrees F.
- Wash potatoes and using a knife, poke a hole in the side of each potato. Bake in preheated oven 45 minutes to an hour until potatoes are soft and cooked through.
- Remove potatoes from oven and cut in half lengthwise. Use caution as they will be hot!
- Cut butter into small pieces and put into the bottom of a large bowl.
- Using a spoon, scoop the potato insides from each potato half into the mixing bowl, leaving some potato in the skin for support and being careful not to tear the shell. Lay the empty potato skins on a baking sheet.
- To the potatoes add sour cream, minced onions, onion powder, garlic powder, milk, salt, pepper and 1 cup of the shredded cheddar.
- Using a potato masher or a pastry blender to break up the potatoes and to mix everything together. Do not over mix.
- Scoop the potato filling into reserved potato skins, overfilling just a bit. This will most likely only fill 5-6 of the reserved potato skins. *
- Sprinkle the potatoes with the remaining 1/2 cup shredded cheese.
- Return to oven and bake for 15-20 minutes until cheese is melted and potatoes are warmed through.
- Serve immediately with sour cream, bacon bits and/or chives if desired. Enjoy!
Notes
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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