Instead of regular baked potatoes, we have the twice-baked potato- full of cheese, sour cream, and other flavors, they’re easy and amazing!

I like baked potatoes but the classic version can seem awfully boring at times. Enter the twice-baked potato, chock full of cheese, sour cream, potatoes (of course) and other delicious flavors.

A snap to prepare, the only real work is trying not to burn your fingers while scooping out the hot potato innards.

Once that step is over, I let my kids loose and they have a grand ol’ time smashing the guts out of the potatoes in the bowl.

baked potato with melted cheese and chopped chives

I think they are trying to release the anti-potato aggression they feel when I announce we are having potatoes with dinner.

I’m simply trying to provide them with the therapy they need to survive life where potatoes make an appearance at mealtime.

I served these babies with the grilled pork chops and it was a meal made in heaven.

baked potatoes cut in half with melted cheese and chopped chives on a white plate

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Twice Baked Potatoes

4.8 stars (20 ratings)


  • 4 large russet potatoes, scrubbed clean
  • 2 tablespoons butter, melted
  • 2 cups shredded sharp cheddar cheese, divided
  • 4 green onions, white and green parts thinly chopped
  • ½ cup sour cream
  • ¼ cup milk
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper


  • Preheat the oven to 400 degrees. Pierce each potato three or four times with a fork and place in the oven (or on a baking sheet). Bake for about an hour, until a fork can easily be inserted into the potato. Remove the potatoes from the oven. Let them cool for about 5-10 minutes.
  • Carefully cut each potato in half lengthwise, so you get two “boat” shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn’t too fragile to hold the pumped up potato mixture.
  • Mash the potato flesh with a potato masher or fork until mostly smooth. Stir in the melted butter, 1 cup cheese, green onions, sour cream, milk, salt and pepper. Mix well.
  • Preheat the broiler and move an oven rack about 3-4 inches away from the broiler heating element.
  • Scoop the potato filling into the shells, mounding each potato shell full of the good stuff. Sprinkle the potatoes with the remaining 1 cup cheese and broil the potatoes until the cheese is golden and bubbly, about 5 minutes.
Serving: 1 Serving, Calories: 318kcal, Carbohydrates: 35g, Protein: 12g, Fat: 15g, Saturated Fat: 10g, Cholesterol: 45mg, Sodium: 516mg, Fiber: 3g, Sugar: 2g
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Recipe Source: My Kitchen Cafe (