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Twice-Baked Potatoes

Twice-Baked Potatoes

These Twice-Baked Potatoes are the ultimate comfort food upgrade — crispy on the outside, creamy and cheesy on the inside, and packed with buttery flavor. Perfect for holidays, family dinners, or weeknights, they’re everything you love about baked potatoes but twice as delicious.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 potatoes
Course: Dinner, Side Dish
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 4 large russet potatoes, scrubbed clean and dried russets are ideal for their fluffy texture
  • 2 tbsp canola oil or any neutral oil, to crisp the skins
  • Kosher salt to season the skins before baking
For the Filling
  • 4 tbsp unsalted butter, softened adds rich, creamy flavor
  • 0.5 cup whole milk warms the mixture and makes it silky-smooth
  • 0.5 cup sour cream adds tang and creaminess
  • 0.5 cup shredded Cheddar cheese (about 2 ounces) sharp cheddar gives bold flavor
  • Freshly ground black pepper to taste
  • 2 tbsp chopped chives optional, for color and mild onion flavor

Method
 

  1. Step 1: Prep and Bake the Potatoes
    Preheat the oven to 400°F (200°C). Scrub and dry the potatoes, then pierce each several times with a fork. Toss with canola oil and salt to coat. Place directly on the oven rack with a baking sheet below to catch drips. Bake for about 1 hour until the skins are crisp and a knife slides easily through. Cool slightly.
  2. Step 2: Scoop Out the Flesh
    Slice the top third off each potato lengthwise. Scoop out the fluffy flesh, leaving a thin ¼-inch shell. Transfer the flesh to a bowl and place the hollow skins on a parchment-lined baking sheet.
  3. Step 3: Make the Filling
    Mash the potato flesh until smooth. Stir in butter, milk, sour cream, and cheese until creamy. Season with salt and black pepper, and fold in chives if using. Mix just until combined for a fluffy texture.
  4. Step 4: Fill and Bake Again
    Spoon the filling evenly into the potato shells, mounding slightly. Bake for 10–12 minutes, until hot and lightly golden on top. Serve immediately.

Notes

Use russet potatoes for the best texture — their thick skins and fluffy interiors are perfect for twice-baking. For extra creaminess, whip the filling briefly with a hand mixer. Add-ins like crispy bacon, roasted garlic, or smoked paprika give fun flavor twists. To make ahead, prepare through Step 3 and refrigerate for up to 2 days before the final bake. You can also freeze stuffed potatoes for up to 3 months.