twice baked potatoes recipe
The Best twice baked potatoes recipe
What I appreciate most about this recipe is how versatile it is. You can keep it classic with cheddar and chives, or mix in bacon, broccoli, or even a little Greek yogurt for extra protein. It’s an easy way to sneak in some veggies if you’ve got picky eaters, and since potatoes are packed with potassium and fiber, it’s a side dish that actually feels good to serve. Plus, you can prep them ahead of time and pop them in the oven when you’re ready, which is a lifesaver on busy weeknights. Whether it’s a casual family dinner or a potluck with friends, twice baked potatoes always get rave reviews.
Creamy Twice Baked Potatoes
These indulgent twice baked potatoes are crispy on the outside, fluffy on the inside, and loaded with cheesy, creamy goodness. Perfect as a side dish or a hearty vegetarian main course.
🥘Ingredients
- 4 large russet potatoes (about 8 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 3 tbsp unsalted butter, softened
- ¼ cup milk (or heavy cream for extra richness)
- 2 green onions, finely chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika (plus extra for garnish)
- Salt and pepper to taste
- Extra shredded cheese
- Crispy bacon bits
- Chopped chives
- Sour cream
👨🍳Directions
-
1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. -
2
Scrub the potatoes clean under running water and pat them dry with a paper towel. Pierce each potato several times with a fork or knife to allow steam to escape. -
3
Rub the potatoes with olive oil and sprinkle evenly with salt and black pepper. Place them on the prepared baking sheet. -
4
Bake the potatoes for 45-50 minutes, or until they are tender and can be easily pierced with a fork. Remove from the oven and let them cool for 5-10 minutes. -
5
Reduce the oven temperature to 375°F (190°C). -
6
Cut each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about ¼-inch thick shell intact. Place the potato flesh in a mixing bowl. -
7
Add the sour cream, shredded cheddar cheese, Parmesan cheese, butter, milk, green onions, garlic powder, onion powder, paprika, salt, and pepper to the bowl with the potato flesh. Mash and mix until smooth and well combined. -
8
Spoon the potato mixture back into the hollowed-out potato shells, mounding it slightly. Sprinkle with a little extra paprika or cheese if desired. -
9
Place the stuffed potatoes back on the baking sheet and bake for 15-20 minutes, or until the tops are golden and the filling is heated through. -
10
Remove from the oven and let cool for 2-3 minutes. Garnish with optional toppings like extra cheese, bacon bits, or sour cream before serving.
🔧Equipment
- Baking sheet
- Fork or knife
- Mixing bowl
- Spoon or small ice cream scoop
- Oven
- Potato masher or fork
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Twice Baked Potatoes Works
❓ Frequently Asked Questions About Creamy Twice Baked Potatoes
1. Can I make twice baked potatoes ahead of time?
Yes! You can prepare twice baked potatoes up to 2 days in advance. After baking and scooping out the potato flesh, mix it with your fillings and pipe or spoon it back into the potato skins. Cover tightly with plastic wrap and refrigerate. When ready to serve, bake at 375°F (190°C) for 20–25 minutes until heated through. For extra crispiness, broil for 1–2 minutes at the end.
2. What’s the best potato to use for twice baked potatoes?
Russet potatoes are the best choice for twice baked potatoes because of their high starch content and thick skins, which hold up well during baking and scooping. Yukon Gold potatoes can also work if you prefer a creamier texture, but they may not hold their shape as well. Avoid waxy potatoes like red or new potatoes, as they don’t fluff up as nicely.
3. Can I freeze twice baked potatoes?
Absolutely! Twice baked potatoes freeze very well. After stuffing the potato skins, place them on a baking sheet and freeze until solid (about 2 hours). Then transfer them to a freezer-safe bag or container and store for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for 30–40 minutes, covering with foil for the first 20 minutes if they start to brown too quickly.
4. How do I keep the potato skins crispy?
To ensure crispy skins, start by baking the potatoes directly on the oven rack or on a wire rack set over a baking sheet. This allows air to circulate around the potatoes for even cooking. After scooping out the flesh, brush the insides of the skins lightly with melted butter or oil before refilling them. Bake at a high enough temperature (375°F/190°C or higher) and avoid overcrowding the pan to prevent steam from making the skins soggy.
5. What are some creative fillings for twice baked potatoes?
The classic filling is a mix of butter, sour cream, cheese, and chives, but you can get creative! Try adding crispy bacon, jalapeños, or green onions for extra flavor. For a lighter option, mix in Greek yogurt instead of sour cream and add steamed broccoli or spinach. For a hearty twist, stir in cooked ground beef, shredded chicken, or even pulled pork. Top with extra cheese, breadcrumbs, or a drizzle of hot sauce before baking for added texture and flavor.
