Twice-Baked Potatoes Recipe

Why You’ll Love This Recipe

Twice-baked potatoes are the epitome of indulgence. The first baking brings out the perfect crispy texture on the skin while keeping the potato inside soft and fluffy. Then, the filling—creamy butter, tangy sour cream, rich cheddar, and fresh scallions—is mashed to perfection, creating a deliciously smooth yet hearty filling. Once baked a second time, the melted cheese on top forms a golden, irresistible crust that pairs beautifully with the creamy interior. Plus, these potatoes are versatile enough to customize with your favorite mix-ins, making them a crowd-pleaser for any occasion.

Ingredients

• 6 large russet potatoes, scrubbed clean

• 1 Tbsp extra-virgin olive oil

• Kosher salt

• 1/2 cup (1 stick) butter, softened

• 1/2 cup milk

• 1/2 cup sour cream

• 1 1/2 cups shredded cheddar cheese, divided

• 2 scallions, thinly sliced, plus more for garnish

• Freshly ground black pepper

Directions

1. Preheat your oven to 400°F (200°C). Scrub and pat the potatoes dry, then poke them all over with a fork. Rub each potato with olive oil and sprinkle with kosher salt.

2. Place the potatoes directly on the oven racks and bake for about 1 hour, or until you can easily pierce them with a fork. Once done, remove them from the oven and let them cool until you can safely handle them.

3. Slice off the top third of each potato. Scoop the insides out, leaving about a ½-inch border around the skin. Place the scooped-out potato flesh in a large bowl. Set the potato tops aside to bake as a snack!

4. To the bowl of potatoes, add butter, milk, and sour cream. Mash until the butter is fully melted and the potatoes are smooth with a few chunks remaining. Stir in 1 cup of cheddar cheese and scallions. Season with salt and pepper to taste.

5. Spoon the mashed potato mixture back into the potato skins, and arrange them on a large baking sheet. Sprinkle the remaining ½ cup of cheddar cheese on top of each potato.

6. Return the filled potatoes to the oven and bake for another 15 minutes, or until the cheese is melted and the skin is crispy.

7. Garnish with additional scallions before serving.

Servings and Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 1 hour 15 minutes (including both bakes)

• Total Time: 2 hours

Variations

• Twice-Baked Sweet Potatoes: For a twist, use sweet potatoes instead of russets for a slightly sweeter, richer flavor.

• BBQ Chicken Twice-Baked Potatoes: Add shredded BBQ chicken to the filling for a smoky, hearty version of this dish.

• Twice-Baked Potato Casserole: For serving a crowd, turn the filling into a casserole, layered with mashed potatoes and topped with cheese.

Storage/Reheating

• Storage: Store leftover twice-baked potatoes in an airtight container in the fridge for up to 3–5 days.

• Reheating: Reheat in the oven at 400°F for about 15–20 minutes until the cheese is melted and the skin is crispy. For a faster option, you can microwave them, though the skin may lose some crispiness.

FAQs

1. Can I make twice-baked potatoes ahead of time?

Yes, you can prepare the potatoes up to the point of the second baking. Store them in the fridge, and when you’re ready to serve, bake them as directed. They may take a few extra minutes due to being cold from the fridge.

2. What other mix-ins can I add to the filling?

Feel free to add broccoli, horseradish, or even a drizzle of sriracha for some extra flavor. The possibilities are endless!

3. Can I use a different type of potato for this recipe?

While russet potatoes are ideal due to their starchy, fluffy texture, you can substitute with Yukon Gold or even sweet potatoes for a different taste and texture.

4. How can I make these potatoes healthier?

You can reduce the richness by using low-fat sour cream and milk, or substitute with Greek yogurt. You can also opt for reduced-fat cheese to cut down on calories.

5. Can I freeze twice-baked potatoes?

Yes, you can freeze them before the second bake. Wrap the potatoes tightly in foil or plastic wrap and freeze for up to 3 months. When ready to eat, bake directly from frozen, allowing an extra 15–20 minutes for cooking.

6. Can I cook these in an air fryer?

Yes, you can! Follow the same process but cook the potatoes in an air fryer at 400°F for about 40 minutes for the first bake, and 5 minutes for the second bake to melt the cheese.

7. How do I keep the potato skin from getting too hard?

Be sure to rub the potatoes with olive oil before baking to keep the skin from drying out. Also, don’t overbake them during the second round; 15 minutes should be plenty.

8. Can I use different cheese for the topping?

Absolutely! While cheddar is classic, you can try Monterey Jack, mozzarella, or even a blend of cheeses for a unique twist.

9. Can I make these vegetarian?

Yes, this recipe is vegetarian as long as you skip any meat-based toppings. It’s already packed with creamy cheese and sour cream for richness.

10. Why are russet potatoes the best choice for twice-baked potatoes?

Russet potatoes are starchy and have a fluffy interior when baked, making them perfect for the filling. Their thicker skin also helps hold up during the second bake without falling apart.

Conclusion

Twice-baked potatoes are a comforting, customizable dish that is perfect for any occasion. Whether you enjoy them as a side or a meal on their own, the crispy skin and creamy, cheesy filling make them utterly irresistible. With endless variations to suit your taste, these potatoes are sure to become a favorite in your kitchen.

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