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golden-brown twice-baked potatoes with crispy skins

golden-brown twice-baked potatoes with crispy skins
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Enjoy the perfect side dish with these golden-brown twice-baked potatoes featuring creamy, fluffy interiors and irresistibly crispy skins. This classic comfort food is elevated with a rich, cheesy filling enhanced by sour cream, butter, and fresh herbs. Customizable and make-ahead friendly, these twice-baked potatoes transform any meal into a celebration of textures and flavors.

Ingredients

Scale

Main Ingredients

  • 4 medium to large Russet potatoes
  • 4 tablespoons butter, softened (room temperature)
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped chives or green onions
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: 1/4 cup bacon bits

Instructions

  1. Choose and prep your potatoes: Select medium to large russet potatoes and wash them thoroughly. Pierce each potato several times with a fork to allow steam to escape during baking, then pat dry.
  2. Bake your potatoes: Place potatoes directly on the oven rack at 400°F (204°C) and bake for 50 to 60 minutes, until skins are crisp and a fork slides in easily.
  3. Cool and halve: Allow potatoes to cool slightly before slicing them in half lengthwise with a sharp knife.
  4. Scoop out the filling: Using a spoon, carefully scoop the fluffy insides into a mixing bowl, leaving about ¼ inch of potato attached to the skin to maintain structure.
  5. Mix the filling: Add butter, sour cream, cheddar cheese, chives, salt, and pepper to the potato flesh. Mash together until creamy and well combined, adjusting seasoning to taste.
  6. Refill potato skins: Generously spoon the creamy filling back into each potato skin, mounding it slightly.
  7. Second bake for golden-brown magic: Return filled potatoes to a baking sheet and bake at 375°F (190°C) for 15 to 20 minutes until tops are beautifully golden-brown and skins become even crispier.

Notes

  • Choose Russet potatoes for fluffy interiors and crisp skins.
  • Leave a thin layer of potato flesh attached to the skin for structure and crispness.
  • Use room temperature butter and sour cream for smoother filling.
  • Pat the inside of potato skins dry before refilling for extra crispiness.
  • For extra crunch, broil the potatoes for 1-2 minutes at the end, watching closely to prevent burning.

Nutrition

Keywords: twice-baked potatoes, baked potatoes, crispy potatoes, cheesy potatoes, comfort food, side dish, potato recipe

Find it online: https://linacorner.com/golden-brown-twice-baked-potatoes-with-crispy-skins/