Twice Baked Potatoes Recipe

Inspired by il Vinaio

Time1h 30m

Serves4

Delicious twice baked potatoes, a perfect side dish.

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Ingredients

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1
Bake the Potatoes
Preheat your oven to 400°F (200°C). Wash the Russet potatoes thoroughly and poke several holes in each potato with a fork. Place them directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
2
Prepare the Filling
Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border of potato in the skin.
3
Mix the Ingredients
To the bowl with the potato insides, add the butter, sour cream, half of the shredded cheddar cheese, chopped green onions (reserve some for topping), salt, pepper, and paprika. Mix until creamy and well combined.
4
Refill the Potato Skins
Spoon the potato mixture back into the potato skins, mounding it slightly on top. Sprinkle the remaining cheddar cheese over the tops.
5
Bake Again
Return the filled potato skins to the oven and bake for an additional 15-20 minutes at 350°F (175°C), until the cheese is melted and bubbly.
6
Serve
Remove the twice-baked potatoes from the oven, garnish with reserved green onions, and serve hot.