Twice Baked Potatoes with Cheddar and Green Onions Recipe

If you’re anything like me and love comfort food with a little extra flair, then you’re going to adore this Twice Baked Potatoes with Cheddar and Green Onions Recipe. Seriously, it’s like taking a humble baked potato and turning it into a rich, cheesy dream with crispy edges and a creamy, garlicky filling. When I first tried this, I couldn’t believe how easy it was to make yet tasted so indulgent — my family goes crazy for it every time! Stick around, and I’ll walk you through every step so you get perfect, mouthwatering twice baked potatoes every single time.

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Ingredients You’ll Need

Let’s talk about the ingredients that make this Twice Baked Potatoes with Cheddar and Green Onions Recipe so irresistible. You want russet potatoes for that perfect starchy texture, and the combination of milk, sour cream, and butter creates the creamiest mash. Plus, the garlic, salt, and pepper work their magic to boost flavor without overpowering the cheese and green onions.

• Russet potatoes: These are the gold standard for baking – their high starch content means fluffy insides and sturdy skins for stuffing.
• Extra-virgin olive oil: A light coating adds crispiness to the skin and a subtle richness.
• Milk: Helps smooth out the mashed filling—whole milk works best for creaminess.
• Sour cream: Adds tang and creaminess, making the filling luscious and tender.
• Unsalted butter: Use real butter for that rich, buttery flavor that everything else builds upon.
• Garlic cloves: Fresh garlic grated in makes all the difference; no garlic powder needed here!
• Sea salt: Essential for seasoning; a little sprinkled on the skins as well enhances that savory depth.
• Freshly ground black pepper: Adds a subtle kick without overwhelming the other flavors.
• Grated cheddar cheese: Sharp or mild cheddar works, but sharp cheddar gives you that wonderful tang.
• Chopped green onions: For freshness and a pop of color right before serving.

Variations

One of the reasons I love this Twice Baked Potatoes with Cheddar and Green Onions Recipe so much is how easy it is to customize. It’s your canvas, really! Over time, I’ve tweaked it based on who I’m feeding or what I have in the fridge — and you can too.

• Add Bacon Bits: My family loves a little crispy bacon mixed into the cheesy filling—adds a smoky crunch that’s irresistible.
• Spicy Kick: When I want a little heat, I toss in some diced jalapeño or sprinkle with smoked paprika for a smoky depth.
• Dairy-Free Version: Swap out the milk and sour cream with coconut cream or a plant-based alternative—it’s surprisingly good!
• Cheese Swap: I sometimes use pepper jack or mozzarella for a milder, gooier texture if cheddar feels too sharp.

How to Make Twice Baked Potatoes with Cheddar and Green Onions Recipe

Step 1: Baking the Potatoes to Perfection

First things first, preheat your oven to 425°F (that high heat really crisps up the skins). While that’s heating, grab your russet potatoes, pierce them a few times with a fork to let steam escape, then rub them thoroughly with olive oil—this is what gives those skins that beautiful crispy finish. I like to line my baking sheet with parchment paper for an easy cleanup. Pop them in the oven for 60 to 70 minutes until you can easily stick a fork through the center. Patience here really pays off—don’t rush the bake or the insides won’t mash up fluffy like you want!

Step 2: Scooping and Mixing the Filling

After your potatoes are baked and cool enough to handle, slice each in half lengthwise. Carefully scoop out the flesh, but leave about a ¼-inch border so the skins stay sturdy. Transfer the scooped-out potato to a mixing bowl. Now here’s where it gets fun: mash in the milk, sour cream, butter, freshly grated garlic, sea salt, and black pepper. I find using a potato masher works best for a creamy, lump-free texture without making it gluey. Keep tasting and adjusting salt and pepper until the filling tastes rich and balanced—you’ll know when it’s perfect.

Step 3: Stuffing and Baking Again

Place the hollowed-out potato skins cut side up back on the baking sheet. Give the skins a little sprinkle of salt, then pile on that buttery, garlicky filling—it’s okay to heap it high because this is the best part! Top each potato with a good handful of sharp cheddar cheese. Bake for 15 to 25 minutes until the cheese is melted and just starting to brown. That golden cheese crust on top really elevates the whole dish.

Step 4: Garnishing for the Final Touch

Right when they come out of the oven, sprinkle with plenty of fresh chopped green onions. The onions add the perfect pop of color and a mild sharpness that balances the richness beautifully. Season with a little extra salt and pepper if needed—then dig in!

How to Serve Twice Baked Potatoes with Cheddar and Green Onions Recipe

Garnishes

I always serve these potatoes with a little extra handful of chopped green onions on top for freshness, plus a dollop of sour cream if I have extra. Sometimes a sprinkle of crispy bacon or fresh chives adds a little something special without overwhelming the flavors.

Side Dishes

This Twice Baked Potatoes with Cheddar and Green Onions Recipe pairs wonderfully with a simple green salad or roasted veggies to balance the richness. When I entertain, I love serving it alongside grilled steak or roasted chicken for a complete meal that feels indulgent but approachable.

Creative Ways to Present

For a fun twist at holiday dinners, I like to serve these in a mini muffin tin, scooping smaller portions so they become bite-sized appetizers. Another time, I sprinkled smoked paprika on top for a pop of color and smoky flavor that guests really enjoyed!

Make Ahead and Storage

Storing Leftovers

Leftover twice baked potatoes keep well in an airtight container in the fridge for up to 3 days. I like to store the entire potato halves so they’re ready to reheat in one piece rather than scooped out filling alone, which can dry out.

Freezing

If you want to freeze leftovers, wrap each potato tightly in plastic wrap and then foil to prevent freezer burn. They’ll keep for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop the potatoes into a 350°F oven for about 20 minutes until heated through and the cheese topping refreshes its crust. Microwave reheating works in a pinch but can make them a bit soggy—oven heat really preserves the textures.

FAQs

Final Thoughts

I absolutely love how this Twice Baked Potatoes with Cheddar and Green Onions Recipe turns out every time — it’s comfort food you feel good about serving! From its crispy skins to that cheesy, garlicky filling with a fresh onion kick, this recipe always brings smiles around my table. Give it a try and watch how quickly these become a favorite side dish for you and yours, too. Trust me, once you make them, you’ll be hooked!

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