Twice Baked Potatoes (Gluten-Free)
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!
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Servings: 8 servings
Calories: 180kcal
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
- Preheat the oven to 400 degrees F. Set out a sheet pan.
- 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.
- 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).
- 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.
- 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)
- 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).
- Bake Again! Bake the potatoes for another 10-15 minutes. (Add about 5-10 minutes more if you refrigerated the potatoes ahead of time.)
- 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.
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Freeze Twice-Baked Potatoes: It’s basically the same amount of work to make a big batch as a small batch, so whenever I make twice baked potatoes, I make a big batch. Then, I place them in a freezer bag in a single layer and freeze them up to 2 months. Reheat them by baking them frozen at 350 degrees for 20-30 minutes.
- Reheat Them! If you have leftovers, you can warm them up in a 350 degree oven for about 10-15 minutes or pop them in an air fryer for about 10 minutes (this crisps up the skin again!), or simply warm them in the microwave!
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Nutrition
Serving: 1twice baked potato (one stuffed half) | Calories: 180kcal | Carbohydrates: 21.6g | Protein: 6.1g | Fat: 8.1g | Saturated Fat: 4.7g | Cholesterol: 22.7mg | Sodium: 238.3mg | Potassium: 507.1mg | Fiber: 1.5g | Sugar: 1.5g | Vitamin C: 6.5mg | Calcium: 121.3mg
Nutrition facts are an estimate only and will vary based on brands and amounts used.
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https://www.onelovelylife.com/twice-baked-potatoes/