Introduction
Twice baked potatoes sound fancy, but they’re surprisingly simple to make—and incredibly satisfying. Fluffy, creamy mashed potatoes loaded into crispy skins and baked to golden perfection make the perfect comfort side dish or even a meal on their own. Whether you’re cooking for guests or just indulging in something cozy, this recipe is guaranteed to please.
Ingredients
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 4 tbsp butter (softened)
- 1 cup shredded cheddar cheese (divided)
- 1/4 cup chopped green onions (optional)
- Salt and pepper to taste
- Optional toppings: bacon bits, chives, extra cheese
Instructions
- Bake the Potatoes (First Bake)
Preheat oven to 400°F (200°C). Scrub potatoes clean, dry, and poke each with a fork a few times. Bake directly on the oven rack for 50–60 minutes or until tender. Let cool slightly. - Scoop and Mix
Slice potatoes in half lengthwise. Carefully scoop out the insides into a mixing bowl, leaving about 1/4″ of potato on the skin to help them hold their shape. - Mash the Filling
To the scooped-out potato, add butter, sour cream, milk, half the cheese, and salt and pepper. Mash until smooth and creamy. Stir in green onions if using. - Stuff the Skins (Second Bake)
Spoon the mashed mixture back into the potato skins. Top with remaining cheddar cheese. - Bake Again
Reduce oven temperature to 375°F (190°C). Place stuffed potatoes on a baking sheet and bake for another 15–20 minutes, until heated through and cheese is melted and bubbly.
Description
These twice baked potatoes are creamy on the inside and crisp on the outside, with the perfect balance of cheesy, buttery flavor. They’re rich, comforting, and endlessly customizable. You get all the satisfaction of mashed potatoes with a crispy, golden shell.
Tips
- Use russet potatoes—their size and starch content make for the fluffiest filling.
- Don’t skip the first bake—it gives the skins their signature crispiness.
- Mash while the potatoes are still warm—they’ll absorb butter and dairy better.
- Want ultra-smooth filling? Use a hand mixer for a whipped texture.
- Make ahead: Bake and fill, then refrigerate. Bake the second time when ready to serve.
Variations
- Loaded: Add crumbled bacon, extra cheese, and green onions.
- Veggie: Mix in steamed broccoli or roasted garlic.
- Spicy: Stir in jalapeños or hot sauce to the mashed filling.
- Vegan: Use vegan butter, plant-based milk, and dairy-free cheese.
- Breakfast: Add scrambled eggs and sausage for a hearty start.
Correction (Common Mistakes to Avoid)
- Don’t over-scoop the skins—they’ll fall apart when baking.
- Avoid watery fillings—use less milk if your potatoes seem too soft.
- Don’t overload with cheese on top—it can burn instead of melt.
- Be careful with salt—cheese adds a lot of seasoning already.
Enjoy!
Serve these golden beauties with your favorite main dish or just eat them on their own for a satisfying treat. Creamy, crispy, cheesy goodness in every bite—you’ll be making them again and again!