Twice Baked Potatoes (Best Method!) (VIDEO)
These incredibly easy and delicious Twice Baked Potatoes are a crowd pleasing side dish that always tastes delicious! These are perfect for an appetizer for the holidays or dinner party.
Servings: 6
Ingredients
- 6 large russet potatoes
- 1 tbsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 stick unsalted butter
- 1 cup sour cream
- 1/2 cup whole milk
- 1 tbsp kosher salt
- ½ tsp black pepper
- 2 tsp garlic powder
- ¼ cup fresh chives minced
- 2 cups sharp cheddar cheese divided in half
Instructions
- Scrub the russet potatoes of any excess dirt then dry them thoroughly. Rub with olive oil then season with salt and pepper. Poke them all over with a fork then place on a wire rack lined baking sheet and bake at 375F for 1 hour.
- Carefully slice off the top third of the potato lengthwise, then scoop out all the inside of the potato into a large bowl, leaving about a ½ inch base in the potato skin.
- To the potatoes add butter, sour cream, milk , salt, pepper, garlic powder, chives. Mash together with a potato masher then fold in the cheese until combined.
- Evenly add the potato filling to the potato skins until all the filling is used. Top with the remaining cup of cheddar cheese then bake at 425F for 30 minutes until golden brown.
Notes
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- I recommend using Russet potatoes for this dish. Note: Russet potatoes are sometimes called Idaho potatoes but only for potatoes that were grown in Idaho. Do not peel them! Russet potatoes are large and sturdy enough to hold up to being baked twice, and the inside is dry and starchy, making them ideal to take on the flavors of the add-ins. A thinner-skin or smaller potato will not work for this recipe.
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- If you're looking to lighten this dish up you can swap out sour cream with greek yogurt. It won't taste exactly the same but it will be close enough!
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- I like to slice off the top third of the potato (versus half) so you have a deeper, sturdier potato skin. (This also means more filling to enjoy!) If you are making a large quantity of Twice Baked Potatoes, you can slice them in half instead (this will yield 2x the number of potatoes you are using for the recipe).
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- Make sure to leave 1/2" base of potato in the potato skins so the potato skins maintain structure and stay sturdy when baked again with the filling inside.
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- Optional - I like to add bacon to mine for a meaty, crispy crunch and a textural contrast. You can also add other vegetables like sauteed mushrooms, leeks, or caramelized onions. You can also add sour cream to garnish the twice baked potatoes in addition to chives!
Nutrition
Calories: 288kcal | Carbohydrates: 5g | Protein: 11g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 63mg | Sodium: 1230mg | Potassium: 129mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 724IU | Vitamin C: 1mg | Calcium: 335mg | Iron: 0.3mg