Twice Baked Potato Recipe
This twice baked potato recipe is rich, creamy, and easy to prep ahead — perfect for holidays, weeknights, or family dinners.
Ingredients
- For the Potatoes
- 4 large russet potatoes scrubbed clean and dried
- 1 Tbsp olive oil
- 1 tsp kosher salt
- For the Filling
- 4 Tbsp unsalted butter softened
- ½ cup sour cream
- ¼ cup whole milk
- 1 cup shredded cheddar cheese divided
- ¼ cup crumbled cooked bacon optional
- 2 green onions sliced thin
- Salt and pepper to taste
- For Garnish
- Extra shredded cheese green onions, or bacon bits for topping
Instructions
- Bake the Potatoes
- Preheat oven to 400°F (200°C).
- Rub russet potatoes with olive oil and sprinkle with salt.
- Place directly on the oven rack (or baking sheet) and bake for 50–60 minutes, until skins are crisp and a fork slides in easily.
- Cool slightly before handling.
- Slice and Scoop
- Slice each potato in half lengthwise.
- Carefully scoop out the flesh, leaving about ¼ inch of potato around the skin to keep it sturdy.
- Transfer the flesh to a large mixing bowl.
- Make the Filling
- Mash the scooped-out potato with a potato masher or fork until smooth.
- Add butter, sour cream, milk, half of the cheddar, bacon, and green onions.
- Season with salt and pepper. Mix until creamy but still slightly chunky.
- Fill and Top
- Spoon the filling back into each potato shell, mounding slightly.
- Sprinkle the tops with remaining cheddar cheese.
- Bake immediately or wrap in plastic wrap and refrigerate up to 24 hours.
- Bake Again
- Bake filled potatoes at 375°F (190°C) for 15–20 minutes, until cheese is melted and tops are golden brown.
- Serve hot and enjoy!
Notes
- Russet potatoes are best — they bake up fluffy and hold their shape.
- Don’t overmix the filling; keep it light and creamy.
- Add milk gradually to control texture.
- These can be made a day ahead and reheated before serving.
- Freezer-friendly: Wrap tightly in plastic wrap and foil; reheat from frozen at 350°F for 25–30 minutes.
- Serving tip: Garnish with extra green onions or a dollop of sour cream before serving.