Twice-Baked Potatoes With Cheddar and Garlic

If anyone doubts the perfect side dish, just point them to this recipe for twice-baked potatoes. With only 15 minutes of prep, a simple, customizable ingredient list, and a blend of crispy shells and cheesy, garlicky filling, it’s comforting yet never boring. Russet potatoes are ideal due to their higher starch content, which helps create a beautifully fluffy texture.

This easy recipe is flexible—add jalapeños, chives, or green onions, and experiment with cheeses like sharp cheddar, blue cheese, or Brie. Garnish with scallions, black pepper, or bacon. Make extras for a quick lunch or breakfast; they’ll last in the fridge for up to three days.

Total Time: 1 hour 45 minutes
Servings: 4

Ingredients:

• 1 medium garlic bulb
• 4 medium russet potatoes (about 2 lbs. total)
• 3 tablespoons unsalted butter, softened
• ⅓ cup sour cream
• 6 oz. (1½ cups) grated cheddar cheese, divided
• Kosher salt and freshly ground black pepper

Instructions:

Step 1:
Preheat your oven to 400°F with a rack set in the center.

Step 2:
Cut off the top third of the garlic head and wrap the remaining part in foil. Pierce the 4 potatoes with a fork and place them along with the wrapped garlic on a baking sheet. Bake for 45 minutes. Take the garlic out and continue cooking the potatoes until they’re tender, around 20 more minutes. (Keep the oven on.)

Step 3:
Squeeze the garlic cloves into a bowl, discarding the skins. Mix in the butter, sour cream, and 1 cup of cheddar cheese.

Step 4:
Slice off the top quarter of each potato and discard it. Scoop out the potato flesh, leaving about ¼-inch thick shells. Mash the scooped-out potatoes into the cheese mixture, season with salt and pepper, and refill the potato shells. Arrange them on the baking sheet again and top with the remaining ½ cup of cheddar. Bake for another 15–20 minutes until heated through.