Twice-Baked Potatoes Recipe

Introduction

Twice baked potatoes are a comforting and flavorful side dish that turns simple baked potatoes into a creamy, cheesy treat. Perfect for family dinners or special occasions, they combine crispy skins with a rich, savory filling.

Ingredients

• 4 large russet potatoes
• 1 tablespoon olive oil
• 1/2 cup sour cream
• 1/4 cup milk or heavy cream
• 4 tablespoons unsalted butter
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped green onions or chives
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick them several times with a fork. Rub each potato with olive oil and sprinkle with salt. Place them on a baking sheet and bake for 50–60 minutes until they are tender when pierced with a fork.
2. Step 2: Allow the potatoes to cool slightly so they can be handled safely. Cut each potato in half lengthwise and carefully scoop out the insides into a mixing bowl, leaving the potato skins intact.
3. Step 3: Mash the scooped potato flesh with sour cream, butter, milk or heavy cream, shredded cheddar cheese, chopped green onions or chives, and salt and pepper to taste. Mix until the filling is smooth and creamy.
4. Step 4: Spoon the mashed potato mixture back into the potato skins. If you like, top each stuffed potato with a little extra shredded cheese for a golden finish.
5. Step 5: Return the stuffed potatoes to the oven and bake for an additional 15–20 minutes until the tops are golden brown and the filling is heated through.

Tips & Variations

• For a smoky flavor, add cooked and crumbled bacon to the potato filling.
• Use Greek yogurt instead of sour cream for a tangier, lighter filling.
• Try mixing in other cheeses like mozzarella or parmesan for different tastes.
• To make them vegetarian, add sautéed mushrooms or spinach to the filling.

Storage

Store any leftover twice baked potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 15–20 minutes or until warmed through. Avoid microwaving to keep the skins crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare twice baked potatoes ahead of time?

Yes, you can prepare the filling and stuff the potato skins ahead of time. Keep them refrigerated and bake just before serving to maintain freshness and texture.

What type of potatoes work best for this recipe?

Russet potatoes are ideal because their starchy texture creates a fluffy and creamy filling when mashed. Waxy potatoes like red or Yukon golds won’t produce the same results.

Twice-Baked Potatoes Recipe

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★★★★★

4.4 from 134 reviews

• Author: Lila
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

These Twice Baked Potatoes are a comforting and delicious side dish featuring crispy potato skins filled with a creamy mixture of mashed potatoes, sour cream, cheddar cheese, and fresh chives. Perfectly baked twice for a golden, cheesy topping and a smooth, flavorful interior, they make a great accompaniment to any meal.

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Ingredients

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Potatoes

• 4 large russet potatoes
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste

Filling

• 1/2 cup sour cream
• 1/4 cup milk or heavy cream
• 4 tablespoons unsalted butter
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped green onions or chives

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Instructions

1. Preheat and prepare potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes thoroughly and prick each with a fork. Rub them evenly with olive oil and sprinkle with salt. Place the potatoes on a baking sheet and bake for 50 to 60 minutes until they are tender when pierced with a fork.
2. Cool and scoop out potatoes: Remove the potatoes from the oven and allow them to cool slightly until they can be handled safely. Cut each potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, taking care to leave the shells intact for stuffing.
3. Prepare the filling: Mash the scooped potato flesh with sour cream, unsalted butter, and milk or heavy cream until smooth and creamy. Stir in shredded sharp cheddar cheese, chopped green onions or chives, and season with salt and pepper to taste.
4. Fill the potato shells: Spoon the creamy potato mixture back into the hollowed-out potato skins. If desired, top the filled potatoes with a little extra shredded cheddar cheese to enhance the gooey, cheesy topping.
5. Bake the stuffed potatoes: Return the stuffed potatoes to the oven and bake for an additional 15 to 20 minutes, or until the tops are golden brown and the cheese is melted and bubbly. Serve warm for the best taste and texture.

Notes

• For extra crispiness, you can broil the stuffed potatoes for 1-2 minutes at the end, watching carefully to prevent burning.
• Feel free to add cooked bacon bits or other favorite toppings for additional flavor.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
• Russet potatoes are preferred for their starchy texture, ideal for mashing and baking.

• Prep Time: 15 minutes
• Cook Time: 1 hour 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: twice baked potatoes, baked potatoes, cheesy potatoes, side dish, comfort food, russet potatoes, stuffed potatoes