Simple Twice Baked Potatoes
Fluffy russet potatoes baked to perfection, then filled with a creamy, cheesy mixture and baked again. A classic comfort food side dish that's perfect any time of year.
Instructions
- 1
Preheat your oven to 375°F.
- 2
Scrub potatoes well, but leave the skin on.
- 3
Once potatoes are scrubbed and cleaned, take a fork and stab the potato a couple of times, then rub the olive oil and sea salt onto the potatoes.
- 4
Place on a baking sheet and bake in the oven for 50-60 minutes (depends on how big the potatoes are).
- 5
Once done, test doneness by checking if they slide off a fork with ease, then let them sit for 10-15 minutes to cool.
- 6
Cut potatoes in half lengthwise. Let cool if needed, then scoop out the flesh of the potato, trying to keep the shape of the potato skin intact.
- 7
Place all the scooped potato flesh into a mixing bowl and mix in the butter, sour cream, milk, and cheese until thoroughly combined.
- 8
Fill the potato skin boats with the creamy potato mixture.
- 9
Top with more cheese if desired.
- 10
Place back into the oven and bake for 10-15 minutes or until the cheese is melted and tops are golden.