Twice Baked Potatoes
Learn how to make delicious twice baked potatoes with crispy skins and creamy cheddar filling. Perfect side dish ready in under 2 hours with simple ingredients.
Equipment
- oven
- baking sheet
- mixing bowl
- knife
- cutting board
- measuring spoons
- measuring cups
- potato masher
- spoon
- wire rack
Ingredients
Main Ingredients
- 4 large Russet potatoes about 2 1/2 pounds total
- 1 tablespoon olive oil
- 1 teaspoon kosher salt plus more for seasoning
- 4 tablespoons unsalted butter softened
- 1/2 cup whole milk warmed
- 1/2 cup sour cream at room temperature
- 4 ounces sharp cheddar cheese shredded, divided
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons fresh chives finely chopped, plus more for garnish
Instructions
- Preheat your oven to 400°F. Thoroughly scrub the Russet potatoes under cold water to remove any dirt. Pat them completely dry with a paper towel. Pierce each potato 5 to 6 times all over with a fork or the tip of a paring knife. Rub the outside of each potato with 1 tablespoon of olive oil and sprinkle evenly with 1 teaspoon of kosher salt.
- Place the prepared potatoes directly on the oven rack. Bake for 50 to 60 minutes, or until the potatoes are very tender when squeezed gently and a knife inserted into the center meets no resistance. The skin should be slightly crispy.
- Carefully remove the potatoes from the oven and let them cool on a wire rack for about 15 minutes, or until they are cool enough to handle comfortably. Slice each potato in half lengthwise. Using a spoon, carefully scoop out the hot potato flesh into a large mixing bowl, leaving about a 1/4-inch thick shell of potato attached to the skin to maintain its structure.
- Add the softened butter, warmed whole milk, and sour cream to the scooped-out potato flesh. Using a potato masher or a sturdy fork, mash the ingredients until mostly smooth and creamy, with a few small lumps remaining for texture. Stir in 3 ounces of the shredded cheddar cheese, 1/4 teaspoon of black pepper, and 2 tablespoons of finely chopped chives. Taste and add more salt if needed.
- Evenly spoon the potato filling back into the empty potato skins, mounding it slightly on top. Place the filled potato halves on a baking sheet.
- Sprinkle the remaining 1 ounce of shredded cheddar cheese over the tops of the filled potatoes. Return the baking sheet to the preheated oven. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through. For an extra golden top, you can briefly broil for 1 to 2 minutes, watching carefully to prevent burning.
- Carefully remove the baking sheet from the oven. Let the twice-baked potatoes rest for a few minutes before serving. Garnish with additional fresh chives, if desired.
Notes
For an extra golden top, briefly broil for 1 to 2 minutes, watching carefully to prevent burning.