Description
The perfect, creamy twice baked potatoes.
Ingredients
Scale
- 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