These twice-baked potatoes are the perfect combination of crispy, seasoned skins and a rich, fluffy filling that melts in your mouth.
Each potato is baked until tender, then scooped and blended with creamy butter, cheese, and green onions before being returned to the oven for a golden, irresistible finish.
Whether you’re serving these at a party, holiday gathering, or alongside a hearty dinner, they always steal the spotlight.
The contrast between the crisp exterior and the creamy, savory filling makes every bite satisfying—and they look just as impressive as they taste.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 6
Ingredients
- 1/4 cup olive oil
- Salt and black pepper, to taste
- 6 large baking potatoes
- 1/2 cup shredded Cheddar cheese
- 1 large egg, beaten
- 1/4 cup butter
- 1 cup sliced green onions, divided
- 1/2 cup milk
- Paprika, for garnish
Directions
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix olive oil with salt and pepper. Rub the mixture evenly over the potato skins.
- Place potatoes directly on the oven rack and bake for 50–60 minutes, or until fork-tender.
- Remove from the oven and allow to cool slightly. Slice off the tops and carefully scoop out the potato flesh into a large bowl, keeping the skins intact.
- Add Cheddar cheese, beaten egg, butter, and half of the green onions to the bowl. Mash the mixture, gradually adding milk until smooth and creamy.
- Spoon the filling back into the potato skins. Top with the remaining green onions and a sprinkle of paprika.
- Return to the oven and bake for an additional 15 minutes, or until the tops are lightly golden.
Chefs Notes
- For extra flavor, mix in crispy bacon bits or sour cream with the filling.
- Use russet potatoes for the fluffiest texture.
- Make ahead by preparing the potatoes up to the second bake, then refrigerate and bake when ready to serve.
- Broil for 2–3 minutes at the end for a crispier, golden top.