Perfect hearty side dish.
Twice baked potatoes were one of my favorite sides growing up! Quite an upgrade from a traditional baked potato. They go well with so many main dishes and are totally worth the extra effort.
Twice Baked Potato Ingredients
Twice baked potatoes are stuffed with butter, cream, and sharp cheddar cheese and are arguably the best way to eat a potato.
I prefer a russet potato for this recipe as they tend to be heartier and create a better shell for stuffing. One thing I’ve learned after making these countless times, I like to bake the potato shells again while making the stuffing to create an even sturdier shell.
An extra sharp cheddar cheese has been the crowd favorite in this recipe, but feel free to use a cheese of your choice, I’ve even played around with pepper jack for a little kick.
When to make Twice Baked Potatoes
I use this recipe when feeding a crowd, as it’s a filling and hearty side. Think on the side of a steak, with a BBQ feast, and I have even made them for Easter and the Super Bowl!
But these are great for a week night dinner as well, especially on the side of a low maintenance main dish, like a Crockpot Pulled Pork or Hawaiian Roll BBQ Chicken Sliders.
They do take a bit of time, but you’re able to make a ton in one fail swoop – typically I find each person only needs a half especially with good sized russet potatoes.
These rich and creamy twice baked potatoes are sure to be a crowd pleaser. Top with flaky salt and chopped chives for a more sophisticated bite.
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Twice Baked Potatoes
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings 1x
Description
The perfect, creamy twice baked potatoes.
Ingredients
- 2 pounds russet potatoes (about 3 large or 4 medium)
- 2 tablespoons oil, such as olive or avocado
- 2 tablespoons unsalted butter, melted (28g)
- ½ cup heavy cream (113g)
- ¼ cup sour cream (57g)
- 1 ½ teaspoons kosher salt, plus more for baking
- 1 ½ cups sharp cheddar cheese, shredded (170g)
- Chives, bacon bits, green onions, extra sour cream for topping (optional)
Instructions
- Preheat your oven to 425°F. Line a baking sheet with foil.
- Thoroughly wash your potatoes and pat dry.
- Place the potatoes on your foil lined baking sheet and brush or rub each potato with oil.
- Sprinkle the potatoes thoroughly with kosher salt, or Maldon (flaky) salt.
- Place in the oven and bake for 1 hour, flipping after 30 minutes. They may take more or less time depending on the size of your potato. Pierce with a sharp knife, if it glides in and out with little force they should be done.
- Remove the pan from the oven and let cool until comfortable to handle.
- Cut the potatoes in half lengthwise. Using a spoon, scoop the flesh of the potato into a bowl leaving a small rim of flesh around the potato to help keep their shape.
- Place the potato skins back on the pan and bake for 5 minutes while you prepare your filling to help stabilize the shell.
- To the bowl of potato, add 2 tablespoons melted butter, ½ cup heavy cream, ¼ cup sour cream, and 1 ½ teaspoons kosher salt. Mix using a hand mixer or a handheld potato masher. I use a hand mixer for a smoother filling.
- Once thoroughly combined, stir in by hand 1 cup sharp cheddar cheese, saving the remaining for topping.
- Spoon your potato mixture back into the shells. Top with the remaining sharp cheddar cheese.
- Reduce the oven temperature to 375 degrees fahrenheit. Bake until the cheese is melted and potatoes are heated through, about 10 minutes. For a slightly crispier top, turn on the broiler for 1-2 minutes, watching closely for desired color.
- Remove from the oven, top with your desired toppings (chives, sour cream, green onions, bacon pieces) and serve!
Notes
Use russet potatoes to ensure a stable shell for stuffing.
Cooked twice baked potatoes will last in an airtight container in the fridge for 3-4 days. Reheat in the microwave or in the oven to maintain crispiness.
You can make these ahead of time up until Step 11 and keep in the fridge for a day until you are ready to bake. They will not be as crispy but still delicious. You will need to increase the bake time until fully heated through.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Sides
- Method: Oven
- Cuisine: American
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