Twice Baked Cheesy Potatoes (Printable Version)
# What You'll Need:
→ Potatoes
01 -
4 russet potatoes
02 -
Olive oil, for coating
03 -
Salt, for sprinkling
→ Filling and Toppings
04 -
80 ml sour cream
05 -
28 g butter
06 -
60 g Monterey Jack cheese, finely shredded
07 -
100 g cheddar cheese, finely shredded, divided
08 -
0.5 g garlic powder
09 -
0.5 g onion powder
10 -
1.5 g salt
11 -
1.5 g black pepper
12 -
60–80 ml milk
13 -
2 slices bacon, cooked and chopped
14 -
1 scallion, thinly sliced
# Preparation Steps:
01 -
Preheat oven to 175°C. Wash and dry potatoes thoroughly, then prick each potato with a fork 2–3 times. Rub potatoes with olive oil and sprinkle evenly with salt. Arrange uncovered on a baking tray.
02 -
Bake potatoes for 45–60 minutes, or until tender when gently squeezed. Remove tray and allow potatoes to cool until safe to handle.
03 -
Cut each potato in half lengthwise and gently scoop out the flesh into a bowl, leaving a 6–8 mm border along the skin to support the filling.
04 -
Add sour cream, butter, Monterey Jack, 50 g cheddar, garlic powder, onion powder, salt, and black pepper to the potato flesh. Mash thoroughly, then incorporate enough milk to achieve a creamy consistency.
05 -
Evenly spoon the mashed mixture into the reserved potato skins. Top each with the remaining cheddar cheese.
06 -
Return stuffed potatoes to the oven and bake at 175°C for 15 minutes or until cheese is melted and golden.
07 -
Remove from oven, garnish with chopped bacon and sliced scallion, and serve immediately.
# Additional Tips:
01 -
For extra crisp potato skins, rub with oil and salt before the initial bake. Use freshly shredded cheese for optimal melting.