Twice baked potatoes

Here’s a classic Twice-Baked Potatoes recipe—extra creamy inside, crispy on top, and full of flavor. The directions are detailed so they turn out perfect every time.

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🥔 Twice-Baked Potatoes

Yield

4 servings (8 potato halves)

Prep Time

20 minutes

Bake Time

75–85 minutes total

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🧾 Ingredients

• 4 large russet potatoes (scrubbed clean)

• 2 tablespoons olive oil

• 1 teaspoon salt, divided

• ½ teaspoon black pepper, divided

• 4 tablespoons unsalted butter, softened

• ½ cup (120 ml) sour cream

• ½ cup (120 ml) whole milk or heavy cream (warm)

• 1 cup (100 g) shredded cheddar cheese (divided)

• 2 tablespoons chopped chives or green onions

Optional add-ins

• Cooked bacon bits

• Garlic powder or roasted garlic

• Paprika for topping

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🔥 Directions

1. Bake the Potatoes (First Bake)

1. Preheat oven to 400°F (205°C).

2. Pat potatoes dry and pierce each several times with a fork.

3. Rub potatoes with olive oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.

4. Place directly on oven rack or a baking sheet.

5. Bake for 50–60 minutes, until skins are crisp and a knife slides in easily.

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2. Cool & Scoop

1. Remove potatoes from oven and let cool 10–15 minutes (just enough to handle).

2. Slice each potato lengthwise.

3. Carefully scoop out the flesh into a mixing bowl, leaving about ¼ inch of potato inside the skins to keep them sturdy.

4. Place empty skins on a baking sheet.

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3. Make the Creamy Filling

1. Add butter to the warm potato flesh and mash until smooth.

2. Stir in sour cream and warm milk.

3. Add remaining ½ teaspoon salt and ¼ teaspoon pepper.

4. Mix in ¾ cup shredded cheese and chives.

5. Taste and adjust seasoning.

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4. Fill the Potato Skins

1. Spoon or pipe the filling back into the potato skins.

2. Mound slightly for that classic twice-baked look.

3. Sprinkle tops with remaining ¼ cup cheese.

4. Optional: sprinkle paprika or bacon bits on top.

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5. Bake Again (Second Bake)

1. Return potatoes to oven.

2. Bake at 400°F (205°C) for 20–25 minutes, until heated through and tops are lightly golden.

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❄️ Serve

• Serve hot with steak, chicken, or as a hearty side.

• Garnish with extra chives or a dollop of sour cream if desired.

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🧠 Tips for Best Results

• Use russet potatoes—they’re fluffy and sturdy.

• Warm milk prevents the filling from getting gluey.

• Don’t over-mash or the potatoes can become dense.

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🧊 Make-Ahead & Storage

• Assemble up to 2 days ahead, cover, and refrigerate.

• Bake straight from fridge, adding 5–10 extra minutes.

• Freeze assembled potatoes up to 1 month.