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Twice Baked Potatoes

Ultimate Creamy Twice Baked Potatoes

Creamy, cheesy, and satisfying, these twice-baked potatoes feature crisp skins stuffed with a fluffy mixture of butter, sour cream, and sharp cheddar cheese, baked until golden brown. Perfect as a hearty side dish or a vegetarian main course.
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Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 4 pieces large Russet Potatoes about 12 to 14 ounces each
  • 1 tablespoon olive oil for the skin
  • 1 teaspoon coarse salt for the skin
For the Filling
  • 6 tablespoons unsalted butter softened
  • 1/2 cup sour cream
  • 1/4 cup heavy cream or whole milk
  • 1 1/2 cups shredded sharp cheddar cheese divided (1 cup for filling, 1/2 cup for topping)
  • 4 strips bacon, cooked crispy and crumbled (optional)
  • 1/4 cup chopped fresh chives or green onions (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Fork or Hand Mixer

Method
 

Phase 1: The First Bake
  1. Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly, scrubbing the skin clean, then pat them completely dry.
  2. Rub each potato lightly with olive oil and prick them several times across the surface using a fork or sharp knife. Sprinkle the skins generously with coarse salt.
  3. Place the potatoes directly on the oven rack. Bake for 60 to 75 minutes, or until the skin is crispy and the interior is fork-tender.
  4. Remove the potatoes from the oven and let them cool on a wire rack for about 10 to 15 minutes, or until they are cool enough to handle safely. Reduce the oven temperature to 350°F (175°C).
Phase 2: Preparing the Filling
  1. Using a sharp knife, carefully slice the potato lengthwise down the middle. Gently scoop the hot potato flesh out into a large mixing bowl, taking care to leave a sturdy, 1/4-inch thick shell intact. Set the potato shells aside.
  2. Add the softened butter, sour cream, and heavy cream (or milk) to the scooped potato flesh. Use a sturdy fork or a hand mixer to mash the mixture until it is smooth and creamy. Do not overmix, as this can make the potatoes gummy.
  3. Add 1 cup of the shredded cheddar cheese, the kosher salt, black pepper, and the optional bacon and chives to the filling mixture. Fold gently until everything is evenly combined. Taste the mixture and adjust seasonings as desired.
Phase 3: Assembly and Second Bake
  1. Spoon the filling mixture back into the empty potato shells. Heap the filling slightly above the edge of the skin, smoothing the top with the back of a spoon.
  2. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the filled potatoes.
  3. Place the filled potatoes on a baking sheet. Bake for 15 to 20 minutes at 350°F (175°C), or until the potatoes are heated through and the cheese topping is melted, bubbly, and lightly golden brown.
  4. Garnish with extra fresh chives or a dollop of sour cream if desired. Serve immediately.

Notes

For best texture, ensure your butter and sour cream are at room temperature before mixing. You can prepare these potatoes entirely up to the second bake; cover them and refrigerate for up to 2 days. Add an extra 5-10 minutes to the second bake time if baking from chilled.