Cheesy Twice-Baked Potatoes

Looking for a comforting, crowd-pleasing side dish or even a satisfying main? These Cheesy Twice-Baked Potatoes are crispy on the outside and irresistibly creamy and cheesy on the inside. Perfect for family dinners, potlucks, or holiday feasts, this recipe brings a delicious twist to the classic baked potato. Easy to prepare and bursting with flavor, these golden beauties will disappear fast!

Ingredients:

5 large russet potatoes

1/2 cup sour cream

1/4 cup milk

1 cup shredded cheddar cheese (plus extra for topping)

3 tablespoons butter

1/4 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley (for garnish)

Instructions:

1. Preheat Oven:
   Preheat your oven to 400°F (200°C).
2. Bake Potatoes:
   Scrub the potatoes clean and pierce them with a fork. Bake directly on the oven rack for about 45–60 minutes, or until tender. Let them cool slightly.
3. Prepare Filling:
   Slice each potato in half lengthwise and carefully scoop out the insides into a bowl, leaving a thin layer to maintain the shell’s shape.
4. Make the Mixture:
   Mash the scooped-out potato with butter, sour cream, milk, garlic powder, salt, pepper, and shredded cheese until smooth and creamy.
5. Stuff and Top:
   Spoon the cheesy mixture back into the potato skins. Top each with a little extra cheese.
6. Bake Again:
   Place stuffed potatoes on a baking tray and bake for an additional 15–20 minutes, or until the tops are golden and bubbly.
7. Garnish and Serve:
   Sprinkle with chopped fresh parsley and serve hot!