Cheesy twice-baked potatoes
Crisp potato skins piled high with a fluffy, cheddar-rich filling that browns on top, the kind of dinner that feels like a treat.
- 105 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.00 a serving
- 530 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 4 russet potatoes, large, scrubbed
- 4 green onions
- 3 tbsp butter, softened
- ½ cup sour cream
- ½ cup plain Greek yogurt
- ¼ cup milk
- 1½ cups shredded cheddar, divided
From your pantry
- 1 tsp olive oil
- 1¼ tsp salt, divided
- ½ tsp garlic powder
- ¼ tsp black pepper
Each serving has about 530 calories, 19 g protein, 47 g carbs and 31 g fat, and costs about $2.00 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No green onions? Chives work.
- No butter? Ghee works.
- No plain Greek yogurt? Plain yogurt works.
- No milk? Half-and-half works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F. Dry the scrubbed potatoes and poke each one 4 or 5 times with a fork.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Dolly’s tip: The holes let steam escape, so the potatoes don’t split open in the oven.Rub the potatoes with the oil and ¼ teaspoon salt. Set them right on the oven rack and until a knife slides into the middle with no push, 55 to 65 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 60 min
Dolly’s tip: Squeeze one with an oven mitt. If it gives easily, it’s done.Let the potatoes cool on a board for 10 minutes so you can hold them. Meanwhile, the green onions.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Timer: 10 min
each potato and scoop the insides into a bowl, leaving a shell about ¼ inch thick.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Dolly’s tip: Leave a thin layer of potato on the skin. Scrape too close and the shell tears.Add the butter, sour cream, yogurt, milk, 1 cup cheddar, most of the green onions, the garlic powder, pepper and 1 teaspoon salt. Mash until smooth and creamy.
Set the shells on a and spoon the filling back in, mounding it up. Sprinkle the last ½ cup cheddar over the tops.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
until the tops are and the cheese bubbles, 15 to 20 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 18 min
Dolly’s tip: To make ahead, fill them, cover and chill for up to 2 days, then bake for 25 to 30 minutes.Scatter the rest of the green onions over the top and serve two halves each.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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Vegetarian dinners ›Cozy comfort food ›What to make with potatoes and cheddar ›