Twice Baked Potatoes
🛒 Ingredient
Potatoes: 4-6 large Russet potatoes (cleaned and dried).
For the Filling:
1/2 cup Sour Cream (or Greek yogurt).
1/4 cup Unsalted Butter (softened).
1/2 cup Shredded Cheddar Cheese (plus extra for topping).
2-3 tbsp Milk (to reach desired creaminess).
Seasoning: 1/2 tsp Garlic powder, salt, and black pepper to taste.
Garnish: Fresh chopped Parsley or chives.
👨🍳 Instructions
Bake the Potatoes: Preheat oven to 200°C (400°F). Rub potatoes with oil and salt, then bake for about 60 minutes until tender.
Scoop it Out: Let them cool slightly. Slice a thin layer off the top (or cut in half). Use a spoon to scoop out the insides into a bowl, leaving a small shell (about 1/2 cm) to keep the skin sturdy.
Make the Mash: Mash the potato insides with butter, sour cream, cheese, milk, and seasonings until smooth and creamy.
Refill: Spoon or pipe the mixture back into the potato shells.
Final Bake: Top with extra cheese and return to the oven for 10-15 minutes (or under the broiler) until the tops are golden brown and bubbly, just like in the picture.
Serve: Sprinkle with fresh parsley and serve hot.
