Quick & easy twice-baked potatoes

Four baked potato halves sit on a plate, topped in cheddar cheese.We had baked potatoes the other night with maple bacon meatloaf. Tonight, I wanted something very simple for dinner. I was craving something cheesy. I was craving something comforting. I got thinking about the double-baked potatoes my mom used to make and got inspired. Now, this recipe is nothing like what she used to make, but it worked for me. 🙂


  • 2 leftover baked potatoes
  • 3/4 C shredded sharp cheese (I used cheddar)
  • 1/4 tsp salt
  • 1-2 pinches black pepper
  • 2-3 Tbsp light sour cream


  1. Preheat the oven to 350F.
  2. Cut the potatoes in half and hollow out the flesh from the skin with a spoon. Do this carefully and be sure to leave about a 1/4″ rim of flesh still in the skins, or the skins will collapse/tear and won’t be strong enough to hold the filling.
  3. With a fork, mash together the potato flesh, 1/2 C of the cheese, salt, pepper and sour cream. It might seem a little dry, but it softens up in the oven, trust me.
  4. Split the mixture into four equal portions and carefully fill the shells with it. Top each with the reserved 1/4 C of cheese.
  5. Set the refilled potato skins on a baking sheet sprayed with cooking spray, equal distance apart. Bake for 15-18 minutes, or until the cheese on top is just starting to get a little bit browned on the edges.
  6. Allow to cool for a few minutes before serving as the insides will be molten!
  7. Enjoy. 🙂

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