cheesy baked potatoes

With halved potatoes filled with loaded mashed potatoes and cheese, this Twice Baked Potatoes recipe can serve as either a meatless main dish or a side. It combines all of your favorite baked potato toppings in a fun “twice baked” way.

Twice Baked Potatoes

russet potatoes (about 2 pounds)

olive oil

salt

milk

butter

sour cream

cream cheese (room temperature)

cheddar cheese (divided)

onions

garlic powder

pepper

Preheat oven to 375 degrees F. Wash and dry potatoes, then rub with olive oil and sprinkle with the Kosher salt. Set potatoes on a baking sheet and bake for 1 hour until soft.

Remove from oven and slice potatoes in half lengthwise. Scoop out the insides and transfer them to a large bowl, leaving about 1/8&quot;-1/4&quot; of shell to hold the filling. Arrange shells on the baking sheet.

Add the warm milk, butter, sour cream, cream cheese, and mash with a potato masher. Add half of the cheddar cheese, green onions, garlic powder, salt, and pepper. Stir to combine, then taste and adjust the salt and pepper as needed or add more milk if the potato filling seems too dry.

Fill each shell with the potato filling, then sprinkle with the remaining cheese.

Bake for 15-20 minutes until hot all the way through and the cheese has melted on top.

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Top 1 cheesy baked potatoes recipes from across the web

The most viewed cheesy baked potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Twice Baked Potatoes

The most viewed cheesy baked potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine