Looking for a fun and flavorful twist on the classic baked potato? These Zesty Twice Baked Potatoes are just what you need! With a creamy, cheesy filling and a hint of spice, they’re perfect for any gathering or as a side dish to elevate your meal.
Start with four large russet potatoes — they’re ideal for baking due to their starchy texture. The sour cream adds tanginess, while cream cheese makes the filling rich and creamy. Melted butter brings everything together smoothly. For that cheesy goodness, we use shredded cheddar cheese, which melts beautifully. Green onions give a mild bite and freshness, while a jalapeño, deseeded and finely chopped, introduces just the right amount of heat. Garlic powder and smoked paprika enhance the flavor profile with a savory depth and smoky aroma. Finally, salt and pepper bring all these flavors together, and a sprinkle of fresh cilantro adds a bright, herby finish.
These twice-baked potatoes are wonderful alongside grilled steak or roasted chicken. They also pair well with a fresh green salad for a lighter meal. For a fun twist, serve them as an appetizer at your next party — they’re sure to be a hit!
First, preheat your oven to 400°F (200°C). While it's heating up, give those russet potatoes a good scrub under running water to get rid of any dirt. Poke several holes all over each potato with a fork, which helps steam escape and prevents them from bursting in the oven. Place the potatoes directly on the oven rack — no foil needed — and bake them for 50 to 60 minutes until they're tender. You’ll know they’re ready when a fork can easily pierce through.
Once baked, carefully remove the potatoes from the oven and lower the temperature to 350°F (175°C). Let the potatoes cool just enough to handle them safely, then slice each one in half lengthwise. Use a spoon to scoop out the flesh into a mixing bowl, leaving a thin shell of potato intact.
In the bowl with the potato flesh, add the sour cream, cream cheese, melted butter, shredded cheddar cheese, green onions, jalapeño, garlic powder, smoked paprika, salt, and pepper. Mash everything together until the mixture is smooth and well combined. You’re aiming for a creamy consistency that’s easy to spoon back into the potato shells.
Spoon the potato mixture back into the shells, mounding it slightly for a nice presentation. Place the filled potato halves on a baking sheet and return them to the oven. Bake for another 20 to 25 minutes, or until the tops are slightly golden and heated through.
Just before serving, sprinkle chopped fresh cilantro over the top of each potato for a burst of color and flavor. Now they’re ready to enjoy!
Share