The perfect side doesn’t exi….. hold that thought until you give these twice-baked potatoes a try. We sometimes make main dishes just so we can pair these with them!
Now let me get two things out of the way. First, if you are looking for a health-conscious side, this one is definitely not for you. It is a starch loaded with butter, cream, seasonings, and topped with lots of cheese. Is it absolutely delish? 1000%, but I have heard too many times in the comments about how unhealthy these are. My reply: don’t make them. 🙂
Second, these are twice-baked potatoes, not loaded baked potatoes. I have a different recipe for the latter, but this is not quite the same thing. The biggest difference is I don’t add cooked bacon into twice-baked; I also don’t top with bacon, green onion, etc.
Now back to what these are. They are very easy to make, very delicious, and are always a hit when hosting. They pair perfectly with steak night, short ribs, prime rib, pretty much anything grilled, or even just by themselves!
I also love that they can be prepped early and you can finish the final 30-45 minutes as you near dinner time. This makes them perfect and foolproof as a side when you are hosting.
As always, I will now walk through a few of the key ingredients and cooking tips to help you crush this meal and be the dinner time hero:
- Potatoes – First thought, to oil or not to oil… I have tried it both ways, and quite honestly, I don’t think it makes much of a difference either way. The oiled version gets a little crispier skin, but not by that much.
- Baking – Yes, I bake mine in the oven. No, you don’t have to. I have had people tell me they do so in the microwave! Whatever works for you, still with that way. For me, I am team oven all day!
- Scooping / Cutting – Two things here. First, make sure the potatoes are cool enough. If you scoop too quickly, it may be too hot in your hand, and also the skin will be softer, which may make it tear easier. Second, make sure to leave a little thin layer of potato on the skin. This helps it hold form and also keeps it from ripping.
- Cheese – Don’t be shy with the salt, pepper, and especially the cheese. Let’s be honest, everything is better with cheese!
See below for full measurements and cooking instructions!
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
Equipment
- Baking sheet
Ingredients
- 4 potatoes
- 1 stick of butter
- ½ cup sour cream
- ½ cup whole milk
- 1 cup shredded cheddar
- 1 tsp salt
- ½ tsp pepper
- More cheese for the top!
Instructions
- Preheat your oven to 375 degrees.
- Poke your potatoes, rub lightly with a little oil, and bake for about an hour.
- After they cool slightly, slice off the top quarter (the long way) and scoop out the potatoes into a bowl. Should make a mini potato canoe or boat.
- In the bowl, add the butter and let it melt. Then stir in the sour cream, milk, cheddar, salt, and pepper.
- Stir and fill the potato boats. Top with more cheese.
- Bake at 375 degrees for 30 minutes.
- Enjoy!
