Description
Our Twice Baked Potatoes recipe is a popular side dish that’s delicious with all sorts of dinners. Don’t miss all our favorite add-ins and toppings to try below!
Ingredients
- 4 medium-sized Russet Potatoes (about 2 pounds total)
- 1/2–1 Tablespoon oil (optional)
- 2–3 Tablespoons butter
- 2–3 Tablespoons sour cream or plain Greek yogurt
- 4–6 Tablespoons milk
- salt and pepper
- 1/2 –3/4 cup shredded cheddar cheese (or more, to taste)
Optional Extras:
- 4 slices crisped, crumbled bacon
- sliced chives or green onions
Instructions
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Preheat the oven to 400 degrees F. Set out a sheet pan.
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Prep The Potatoes. Wash and dry the potatoes. Prick them several times with a fork (to allow steam to escape as they bake). Rub the potatoes lightly with oil and sprinkle with kosher salt.
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Bake The Potatoes. Place the potatoes on the sheet pan and bake for 60-70 minutes, or until the potatoes are fork tender. (A fork or sharp knife should easily pierce through the potatoes).
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Slice & Scoop. Let the potatoes cool just 5-10 minutes, then carefully slice them in half lengthwise. Use a spoon to scoop most of the flesh out of the potatoes. Leave a small border (about 1/4-inch) around the inside to help the potato skins hold their shape.
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Make The Mash. Working quickly, add the flesh to a large mixing bowl along with 2 Tablespoons butter, 2 Tablespoons sour cream, and 4 Tablespoons of milk, and a generous pinch of salt and pepper. Mix with a hand mixer until well blended and creamy, adding more butter, sour cream, or milk as needed. (You don’t want the mash too runny)
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Fill Potato Skins. Spoon the mashed potato mixture back into the potato skins and place on a baking sheet. Top the potatoes with cheese (and bacon, if using). (Note: If making these ahead of time, refrigerate at this point).
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Bake Again! Bake the potatoes for another 10-15 minutes. (Add about 5-10 minutes more if you refrigerated the potatoes ahead of time.)
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Garnish. Sprinkle with green onions or any desired garnishes and serve. Store leftover potatoes in an airtight container in the fridge for 2-3 days.
Notes
*Be sure to mix up the mashed potato mixture while the potatoes are very warm to avoid the filling getting gummy.
Make-Ahead Twice-Baked Potatoes. Twice baked potatoes are definitely a little extra effort, so to save time around dinner, you can prep them in advance. To make twice-baked potatoes in advance, follow the steps of baking, scooping, and stuffing the potatoes. Then cover and refrigerate them before baking the second time. (Through step 6 in our instructions.) Later, you can finish baking them, adding 5-10 extra minutes if you’re baking them from the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 85 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: easy twice baked potatoes, gluten-free twice-baked potatoes, twice baked potatoes recipe, twice baked potatoes with bacon