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Twice Baked Potatoes

Classic Twice Baked Potatoes

These classic Twice Baked Potatoes feature creamy, fluffy mashed potato filling blended with sharp cheddar, sour cream, and butter, then stuffed back into crispy potato shells and baked until golden and bubbly perfection.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 4 large Russet Potatoes about 12 to 14 ounces each
  • 1 tablespoon olive oil for the skin
  • 1 teaspoon coarse salt for the skin
For the Filling
  • 6 tablespoons unsalted butter softened
  • 1/2 cup sour cream
  • 1/4 cup heavy cream or whole milk
  • 1 1/2 cups shredded sharp cheddar cheese divided (1 cup for the filling, 1/2 cup for the topping)
  • 4 strips bacon, cooked crispy and crumbled optional
  • 1/4 cup chopped fresh chives or green onions optional
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Equipment

  • Mixing bowl
  • Baking sheet
  • Wire Rack

Method
 

Phase 1: The First Bake
  1. Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly, scrubbing the skin clean, and pat them completely dry.
  2. Rub each potato lightly with olive oil and prick them several times across the surface using a fork. Sprinkle the skins generously with coarse salt for a crispy exterior.
  3. Place the potatoes directly on the oven rack. Bake for 60 to 75 minutes, or until the skin is crispy and the interior is fork-tender.
  4. Remove the potatoes from the oven and let them cool on a wire rack for about 10 to 15 minutes, until they are cool enough to handle. Reduce the oven temperature to 350°F (175°C).
Phase 2: Preparing the Filling
  1. Using a sharp knife, carefully slice the top third lengthwise off each potato. Gently scoop the hot potato flesh out into a large mixing bowl, taking care to leave a sturdy, 1/4-inch thick shell intact. Set the potato skins aside.
  2. Add the softened butter, sour cream, and heavy cream (or milk) to the scooped potato flesh. Use a sturdy fork or a hand mixer to mash the mixture until it is smooth and creamy. Be careful not to overmix, as this can make the potatoes gummy.
  3. Add 1 cup of the shredded cheddar cheese, the kosher salt, black pepper, and the optional bacon and chives to the filling mixture. Fold gently until everything is evenly combined. Taste and adjust seasonings as desired.
Phase 3: Assembly and Second Bake
  1. Spoon the filling mixture back into the empty potato shells. Heap the filling slightly above the edge of the skin, smoothing the top with the back of a spoon. Place the filled potatoes on a baking sheet.
  2. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the filled potatoes.
  3. Bake for 15 to 20 minutes at 350°F (175°C), or until the potatoes are heated through and the cheese topping is melted, bubbly, and lightly golden brown.
  4. Garnish with extra fresh chives or a dollop of sour cream if desired. Serve immediately while hot.

Notes

For best results and maximum flavor, ensure your butter is truly softened before mixing the filling. If you prefer a lighter texture, you can whip the filling with a hand mixer, but be very quick to avoid releasing too much starch, which leads to a gluey texture.