Fluffy, savory Twice Baked Potatoes make an excellent side dish or appetizer! This cheesy vegetarian recipe is bursting with flavor, thanks to the fillings, and is easy to make in advance for any gathering or meal.
1 Preheat the oven to 425°F.
2 Line a baking sheet with a nonstick baking mat or parchment paper. Set aside.
3 Scrub [wprm-ingredient text="4 russet potatoes" uid="1"] well and place on the sheet pan. Poke each a few times with a knife or fork so that air can escape as they bake.
4 Bake the potatoes for an hour, or until they’re tender to the touch.
5 Let the potatoes cool until you can touch them.
6 Cut the potatoes in half with a sharp knife.
7 Scoop out the insides of the potatoes with a spoon or a cookie scoop into a large bowl. Be sure to leave a little bit of the potato on the skin so that they don’t fall apart as you’re stuffing them.
8 Measure in half of the shredded cheese ([wprm-ingredient text="0.25 cup shredded cheddar cheese" uid="2:1"]), [wprm-ingredient text="⅓ cup sour cream" uid="3"] and [wprm-ingredient text="4 small scallions" uid="4"] on top of the potatoes. Season with [wprm-ingredient text="½ teaspoon kosher salt" uid="5"] and [wprm-ingredient text="½ teaspoon black pepper" uid="6"].
9 Use a potato masher or a hand mixer to blend the warm ingredients together until just combined and smooth.
10 Spoon the potato mixture back into the potato skins. Give it a taste and add more salt and pepper, if desired.
11 Top with the remaining [wprm-ingredient text="0.25 cup shredded cheddar cheese" uid="2:2"].
12 Bake in the oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
13 Let cool before garnishing with extra sour cream and sliced scallions.
14 Enjoy!
