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Twice-baked potatoes turn the classic baked potato into a rich and creamy treat with a crispy skin and cheesy topping. This recipe transforms the humble potato by roasting it until tender, scooping out the insides to mix with butter, cheese, and sour cream, then filling the skins once more and baking until golden and melty. It’s a wonderful side dish or a hearty vegetarian main that always feels a little special.
I first made these on a chilly weekend and was amazed at how something so simple felt so indulgent. Now they’re a requested treat whenever family gathers.
Ingredients
- Russet potatoes: their high starch content makes for fluffy mash and sturdy skins that hold up well
- Extra-virgin olive oil: coats the skins for a perfectly crispy finish choose a good quality one for best flavor
- Butter: adds richness and smoothness to the mashed filling
- Milk: softens the texture and keeps the filling creamy
- Sour cream: adds tang and creaminess, elevating the mashed potato flavor
- Shredded cheddar cheese: melts beautifully on top and inside, giving savory, melty goodness
- Scallions: bring a fresh oniony bite and pretty color to the dish
- Kosher salt: essential for seasoning at every step
- Freshly ground black pepper: brightens the flavors and adds a touch of warmth
Step-by-Step Instructions
- Sear and Bake the Potatoes:
- First, preheat your oven to 400 degrees Fahrenheit. Wash the potatoes thoroughly and dry them completely with paper towels to ensure crisp skin. Poke the potatoes several times with a fork to allow steam to escape during baking. Rub each potato all over with olive oil and sprinkle generously with salt. Place them directly on the oven racks and bake for about an hour until you can easily pierce them with a fork. Remove and let them cool on a baking sheet until safe to handle.
- Prepare the Potato Filling:
- Slice off a thin layer from the top of each potato. Save these small “hats” to roast as a crispy snack later. With a spoon, scoop out the inside of each potato carefully, but leave about a half-inch border of potato inside the skin so the skins keep their shape. Put all the scooped potato into a large mixing bowl.
- Mix in the Creamy Components:
- Add softened butter, milk, and sour cream to the bowl with the potato flesh. Mash gently but thoroughly until the butter melts and the mixture is mostly smooth, leaving just a few lumps for texture. Stir in one cup of shredded cheddar and thinly sliced scallions. Season with salt and freshly ground pepper to taste and adjust accordingly.
- Stuff and Bake Again:
- Spoon the creamy mixture back into each potato skin until full. Arrange the stuffed potatoes on a large baking sheet. Sprinkle the remaining cheddar cheese over the top. Place in the oven once more and bake for about 15 minutes until the cheese is melted, bubbly, and the skins are crispy.
- Garnish and Serve:
- Once baked, garnish each potato with extra sliced scallions for freshness and serve immediately. Enjoy the contrast of creamy filling and crunchy skin in every bite.
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I love how the cheddar and scallions elevate the humble potato into something that feels festive yet simple. One holiday, these potatoes became the highlight of the meal and everyone asked for seconds.
Storage Tips
Keep any leftover twice-baked potatoes in an airtight container in the fridge for up to five days. To reheat, bake them again in the oven at 400 degrees to restore crispness, or microwave for convenience, though the skin may not stay as crispy.
Ingredient Substitutions
You can swap cheddar for Monterey Jack or Gruyere for a different flavor profile. Butter may be replaced with cream cheese for extra tang or Greek yogurt if you want a lighter option. Scallions can be swapped with chives or finely diced red onions.
Serving Suggestions
Serve these potatoes alongside roasted meats, steamed veggies, or topped with sour cream and bacon bits for added indulgence. They also shine as a vegetarian main when loaded with sautéed mushrooms or chili.
Cultural Context
Twice-baked potatoes originate from classic American home cooking traditions, turning simple baked potatoes into a creamy, loaded side. They’re a staple at family gatherings and holiday tables where comfort food is king.
Common Recipe Questions
- → What potatoes work best for twice-baking?
Russet potatoes are ideal due to their starchy texture which crisps well on the outside and becomes creamy inside after baking.
- → How do I get the potato skin crispy?
Coat potatoes in olive oil and bake on oven racks at 400°F. The high heat crisps the skins while keeping the inside soft.
- → Can I add other ingredients to the filling?
Yes, mix-ins like bacon, scallions, horseradish, or even chili can enhance flavor and add texture within the creamy filling.
- → What’s the best way to reheat twice-baked potatoes?
Rebake in the oven at 400°F for 15-20 minutes to re-crisp skins and warm filling, or use a microwave for quicker heating though skins may soften.
- → What do I do with the scooped-out potato skins?
Brush them with olive oil, season, sprinkle cheese, and bake alongside potatoes for extra crispy, flavorful snacks or edible scoops.
- → Can I prepare them ahead of time?
Yes, bake and mash potatoes in advance, then fill and refrigerate before the final bake. Just extend baking time if cold from fridge.