Twice-Baked Cheesy Butter Potatoes

⏱ Time

1 hour 20 minutes
Serves 4

🛒 Ingredients

• 4 medium russet potatoes

• 2 tbsp olive oil

• 1 tsp salt (for skins)

• ½ tsp black pepper

Filling:

• 3 tbsp unsalted butter (plus extra for topping)

• ½ cup sour cream

• ½ cup milk (warm)

• 1 cup shredded cheddar cheese

• ¼ cup grated Parmesan (optional)

• 2 tbsp chopped chives (plus more for garnish)

• Salt & pepper to taste

👩‍🍳 Step-by-Step Instructions

1️⃣ Bake the Potatoes (First Bake)

1. Preheat oven to 400°F (200°C).

2. Scrub potatoes clean and dry thoroughly.

3. Pierce each potato 5–6 times with a fork.

4. Rub with olive oil and sprinkle with salt.

5. Place directly on oven rack (or baking sheet).

6. Bake 45–60 minutes, until fork tender.

Let cool 10–15 minutes until safe to handle.

2️⃣ Prepare the Filling

1. Slice each potato lengthwise.

2. Carefully scoop out the inside flesh into a bowl, leaving a thin shell (about ¼ inch thick).

3. Add to the bowl:

   • Butter

   • Sour cream

   • Warm milk

   • Cheese

   • Salt & pepper

4. Mash until smooth and creamy.

5. Fold in chopped chives.

3️⃣ Fill & Bake Again (Second Bake)

1. Spoon or pipe filling back into potato skins.

2. Top with extra shredded cheese if desired.

3. Return to oven at 375°F (190°C).

4. Bake 15–20 minutes, until heated through and tops lightly golden.

4️⃣ Finish & Serve

• Add a pat of butter on top while hot (like in the photo).

• Sprinkle fresh chives.

• Optional: crack black pepper over the top.

Serve immediately.

🔥 Flavor Variations

• Add crispy bacon bits

• Mix in roasted garlic

• Stir in cream cheese for extra richness

• Add steamed broccoli for a loaded veggie version

• Use smoked gouda instead of cheddar

🥶 Make-Ahead Tip

You can prep and fill potatoes ahead of time.
Refrigerate up to 2 days and bake when ready.