Twice-Baked Potatoes

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 4 large russet potatoes
• 4 tbsp unsalted butter
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 3 green onions
• 1/2 tsp garlic powder
• salt and black pepper

Directions

1. Preheat oven to 400°F, scrub potatoes dry, rub with a little oil, and bake directly on the rack for 50-60 minutes until a fork slides in easily.
2. Let potatoes cool enough to handle, then slice off the top third lengthwise and scoop the insides into a bowl, leaving a thin shell intact.
3. Mash the scooped potato with butter, sour cream, milk, garlic powder, salt, and pepper until smooth and creamy.
4. Fold in half the cheddar and most of the sliced green onions into the mashed filling.
5. Spoon the filling back into the potato shells, mounding it up generously, then top each with the remaining cheddar.
6. Return stuffed potatoes to the 400°F oven and bake 20 minutes until the tops are golden and the cheese is bubbly, then garnish with remaining green onions.

More recipes to try

Crispy Bacon and Cheddar Breakfast Hash Smoky Cast-Iron Skillet Steak with Fresh Chimichurri Calzone Panna Cotta Crispy Teriyaki Tofu Rice Bowls Zesty Cajun Shrimp and Grits