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golden-brown twice-baked potatoes with crispy skins

golden-brown twice-baked potatoes with crispy skins
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Golden-brown twice-baked potatoes with crispy skins combine a crunchy exterior with a fluffy, creamy interior. This versatile recipe can be customized with cheese, herbs, or bacon, and is perfect as a side dish or snack that appeals to all ages.

Ingredients

Scale

Main Ingredients

  • 4 large Russet Potatoes
  • 4 tbsp Butter
  • 1/2 cup Milk or Cream (warm)
  • 1/2 cup Cheddar Cheese, grated
  • 1/4 cup Sour Cream
  • 2 tbsp Chives or Green Onions, chopped
  • Salt, to taste
  • Black Pepper, to taste
  • Olive Oil (for coating skins)

Optional Variations

  • 4 slices Bacon, cooked and chopped (for smoky filling)
  • 1/2 cup Sautéed Mushrooms or Roasted Vegetables (vegetarian option)
  • 1–2 Jalapeños, chopped or a dash of Cayenne Pepper (for spice)
  • 1 tbsp Parsley, Rosemary, or Thyme (herb infusion)
  • Plant-based Butter and Milk alternatives (for dairy-free version)

Instructions

  1. Prepare and Bake the Potatoes: Scrub the russet potatoes clean and dry thoroughly. Pierce each potato several times with a fork, then rub the skins generously with olive oil and salt. Place on a baking tray and bake in a preheated oven at 400°F (205°C) for 50-60 minutes or until the skins are crisp and a fork slides easily into the flesh.
  2. Scoop Out the Potato Flesh: Allow the baked potatoes to cool just enough to handle safely. Slice off the tops and carefully scoop out the insides, leaving a sturdy shell about 1/4 inch thick. Place the reserved skins on a baking tray and set aside the fluffy potato flesh for the filling.
  3. Mix the Filling: In a bowl, combine the scooped potato flesh with butter, warm milk or cream, sour cream, grated cheddar cheese, chopped chives or green onions. Season with salt and pepper. Mix until the filling is smooth, creamy, and well-seasoned. Add any optional ingredients like bacon, mushrooms, jalapeños, or herbs as desired.
  4. Stuff and Bake Again: Generously fill each potato shell with the creamy mixture, mounding it slightly on top. Sprinkle extra cheddar or your preferred cheese over each. Return the potatoes to the oven and bake at 375°F (190°C) for 15-20 minutes, until tops are golden brown and skins regain crispiness.

Notes

  • Use Russet potatoes for best texture due to their starchy insides and thick skins.
  • Generously coat skins with olive oil and salt before baking to achieve maximum crispness.
  • Warm the milk or cream before mixing to help keep the filling fluffy and smooth.
  • Do not overfill the potato shells to prevent filling from spilling over during the second bake.
  • Sharp cheddar cheese adds flavor depth and browns beautifully for an inviting finish.
  • Leftovers can be refrigerated in an airtight container for up to 3 days without losing skin crispness if properly reheated.
  • For freezing, freeze stuffed potatoes before the second bake, then bake directly from frozen at a slightly lower temperature.
  • Reheat in the oven to preserve crispy skins; microwaving tends to soften skins.

Nutrition

Keywords: twice-baked potatoes, crispy potato skins, cheesy potatoes, comfort food, baked potatoes, creamy potato filling, side dish

Find it online: https://emillycooks.com/golden-brown-twice-baked-potatoes-with-crispy-skins/