Twice Baked Potatoes

Twice Baked Potatoes

There’s nothing quite like the warm, comforting embrace of a cheesy, buttery potato. It’s the kind of dish that turns any meal into a cosy affair. Whether you’re cooking for family or friends, these Twice Baked Potatoes are sure to be a hit. They’re universally loved and perfect for any gathering.


  • 4 large russet potatoes
  • 4 tablespoons butter
  • 1/3 cup sour cream
  • 1/3 cup milk or half and half (plus more if needed)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 oz shredded cheddar cheese (about 3/4 cup)
  • bell peppers, to serve

Method of preparation:

Preheat the oven to 200°C (400°F).

Wash and prick the potatoes with a fork.

Place in the oven and bake until cooked through, about 1 hour.

Cut the potatoes in half lengthways and scoop out the flesh, leaving a thin layer of potato inside the skin.

In a bowl, mash the potato flesh with the butter, sour cream, milk, garlic powder, salt and black pepper. Blend until well combined and creamy. If the mixture is too thick, add a little more milk.

Stir half of the grated cheddar cheese into the potato mixture.

Spoon the mixture back into the potatoes.

Top with the rest of the cheddar cheese.

Bake in the oven for a further 15-20 minutes or until the cheese is melted and bubbly.

Sprinkle with paprika for a touch of colour and flavour before serving.

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