Twice Baked Potatoes Recipe - These potatoes make any meal an event! They take baked potatoes to a whole new level of creamy, cheesy, buttery deliciousness. Easy enough to make ahead in stages, twice baked potatoes make an elegant side dish when entertaining! // addapinch.com
Print Recipe
5 from 2 votes

Twice Baked Potatoes

Twice Baked Potatoes Recipe - These potatoes make any meal an event! They take baked potatoes to a whole new level of creamy, cheesy, buttery deliciousness. Easy enough to make ahead in stages, twice baked potatoes make an elegant side dish when entertaining!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Keyword: how to make twice baked potatoes recipe, make ahead twice baked potatoes recipe, the best twice baked potatoes, twice baked potato recipe, twice baked potatoes, twice baked potatoes recipe
Servings: 8
Calories: 327kcal
Author: Robyn Stone | Add a Pinch

Ingredients

  • 4 baking potatoes
  • 1/2 cup butter
  • 8 ounces shredded cheddar cheese
  • 1/2 cup sour cream
  • optional garnish - additional 4 pieces bacon cooked and crumbled or chives

Instructions

Complete Oven Method

  • Preheat oven to 400º F. Scrub potatoes under warm water. Place each potato onto a piece of aluminum foil large enough to wrap around the potato and secure at the top and ends.
  • Brush lightly with olive oil and sprinkle with salt. Wrap aluminum foil around the potato and secure.
  • Place wrapped potatoes directly on rack the of oven with a rimmed cooking sheet placed on the rack underneath to catch any drippings that may occur. Bake 45 minutes until tender when you squeeze with an oven mitt. Remove from oven and allow to cool slightly.
  • Unwrap the potatoes, discarding the aluminum foil and cut potatoes in half lengthwise.
  • Scoop inside of potato, leaving 1/4 inch around the edge of the potato to allow the potato to hold shape.

Instant Pot and Oven Method

  • Place your scrubbed potatoes into your Instant Pot along with 1/2 cup of water. Secure the lid of the Instant Pot and close the vent on the top of the lid. Press the steam button on the front of your Instant Pot and set the timer for 10 minutes. Allow the vent to release naturally and then carefully open the lid of the Instant Pot.
  • Place the potatoes onto a parchment lined baking sheet. Brush with olive oil and salt and allow them to rest for about 5 minutes to cool enough for handling. Cut the potatoes in half lengthwise and return the halves to the parchment lined baking sheet.
  • Using a metal spoon, scoop out the inside of the potato into a medium mixing bowl, leaving about 1/4-inch edge around the entire rim of the potato.
  • Spoon contents back into potato skins or into a piping bag fitted with a large star tip and pipe mixture into the potato skins.

Twice Baked Potato Filling:

  • Once you have your potatoes scooped out into a separate bowl, add your butter and sour cream to the mixing bowl. Using a potato masher, mash the potatoes, butter and sour cream together until creamy. Then, stir in half of the cheese.
    Spoon the filling into the scooped out potatoes and top the potatoes with the remaining cheese. If you are using bacon, then also top with your cooked bacon crumbles.
  • Place in oven preheated to 350ºF and cook approximately 15 minutes. Serve warm.

Notes

Make Ahead Twice Baked Potatoes Recipe
Cover the potatoes with a tight fitting lid to your baking sheet or cover the baking sheet with foil and refrigerate. They should keep well in the refrigerator for up to three days.

Nutrition

Calories: 327kcal | Carbohydrates: 20g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 294mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14.6% | Vitamin C: 7.5% | Calcium: 23.7% | Iron: 6.3%