Introduction
Twice-baked potatoes are a comforting classic: crispy potato shells filled with a creamy, fluffy, cheese-packed potato mixture, then baked again until golden. They’re perfect as a hearty side dish, potluck contribution, or even a main course with toppings added.
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Description
This recipe transforms simple baked potatoes into a flavorful, indulgent dish. After baking the potatoes once, the soft interior is scooped out and mixed with butter, sour cream, cheese, and seasonings. The mixture is spooned back into the skins and baked a second time to achieve a beautifully browned, velvety, and satisfying result.
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Ingredients
Serves: 4 (8 halves)
4 large russet potatoes
4 tablespoons unsalted butter
1 cup shredded cheddar cheese (divided; 3/4 cup for filling, 1/4 cup for topping)
1/2 cup sour cream
1/4 cup milk (more as needed)
2 green onions, thinly sliced
Salt, to taste
Black pepper, to taste
Optional: cooked bacon crumbles, garlic powder, paprika
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Instructions
1. Preheat oven to 400°F (200°C). Scrub potatoes clean and dry thoroughly.
2. Pierce each potato several times with a fork and place on a baking sheet.
3. Bake for 50–60 minutes, or until potatoes are very tender when pierced.
4. Let potatoes cool just enough to handle, then slice each in half lengthwise.
5. Scoop out the insides into a mixing bowl, leaving a thin layer of potato attached to the skin to maintain structure.
6. Add butter, sour cream, 3/4 cup cheddar cheese, green onions, salt, pepper, and milk. Mash until creamy. Adjust with more milk if needed for smoothness.
7. Spoon or pipe the filling back into the potato shells, mounding it high.
8. Sprinkle the remaining cheddar cheese on top.
9. Bake again for 15–20 minutes, until lightly golden and heated through.
10. Serve hot.
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Tips
Use russet potatoes for the fluffiest, best texture.
Do not over-mash, or the filling can become gluey.
Warm milk blends more easily into the potatoes.
For extra crispiness, brush the skins lightly with oil before the second bake.
Allow potatoes to cool slightly after the first bake; too hot and the filling becomes runny.
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Variations
Loaded: Add bacon, chives, and a scoop of sour cream on top.
Garlic Parmesan: Mix roasted garlic and Parmesan cheese into the filling.
Broccoli Cheddar: Fold in finely steamed broccoli florets.
Spicy: Add pepper jack cheese and diced jalapeños.
Herb: Mix in fresh parsley, thyme, or dill.
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Correction (Make-Ahead, Storage, and Reheating)
Make-Ahead: Prepare the stuffed potatoes fully (before the second bake), cover, and refrigerate up to 24 hours. Bake 5–10 minutes longer when ready.
Freezing: Freeze stuffed potatoes on a tray, then store in freezer bags up to 2 months. Bake from frozen at 375°F until heated through.
Reheating: Reheat leftovers in a 350°F oven for 15–20 minutes to restore crispness.
Fixing Too-Dry Filling: Add more milk or sour cream.
Fixing Too-Loose Filling: Mix in more cheese or a small amount of instant mashed potatoes.
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Enjoy
Serve warm as a comfort-food side dish or as a customizable main. These twice-baked potatoes are rich, satisfying, and easy to adapt to your taste.