Twice Baked Potatoes Recipe
The BEST Twice Baked Potato recipe! This recipe is loaded with creamy, cheesy, buttery flavor and makes the perfect side dish for any meal.
Servings: 8
Equipment
Ingredients
- 4 medium potatoes Russet or your favorite baking potato
- 1/2 cup butter
- 8 ounces cheddar cheese shredded
- 1/2 cup sour cream
Optional Garnishes
- bacon cooked and crumbled
- chives
- Parsley
- Green onions
Instructions
- Prep. 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.
- Bake the potatoes. Brush lightly with olive oil and sprinkle with salt. Wrap aluminum foil around the potato and secure. Place wrapped potatoes directly on rack of the oven with a rimmed cooking sheet placed on the rack underneath to catch any drippings that may occur. Bake 45 minutes to 1 hour until tender when you squeeze with an oven mitt. Remove from oven and allow to cool slightly.
- Make the potato filling. 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. Add the butter and sour cream to the mixing bowl. Mash the potatoes, butter, and sour cream until creamy with a potato masher. Stir in half of the cheese.
- Fill the potatoes. Spoon the filling into the scooped out potatoes and top the potatoes with the remaining cheese. If you are using bacon, top with cooked bacon crumbles.
- Bake the potatoes. Bake until the cheese has melted, about 15 to 20 minutes. Serve.
Notes
Storage Tips
To store. Leftover twice-baked potatoes keep well in the refrigerator for up to 3 days. Store in an airtight container.
To make ahead. Twice-baked potatoes make a wonderful make-ahead recipe. Prepare the twice-baked potatoes without baking them. Cover well with a tight-fitting lid or foil and refrigerate for 3 days. To serve, preheat the oven, remove the covering from the potatoes, and bake as directed. A few more minutes may be needed since baking refrigerated potatoes.
To freeze. Twice-baked potatoes freeze beautifully. Allow the filled potatoes to cool completely. Do not bake for the second baking time. Wrap the potatoes well with parchment paper topped with aluminum foil and store them in an airtight, freezer-safe bag or container for up to 3 months. To serve, remove the wrapping from the potatoes and reheat them. You can bake them without thawing them for about 15 minutes in the oven or reheat them in the microwave.
Nutrition
Calories: 327kcal | Carbohydrates: 20g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 294mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 730IU | Vitamin C: 6.2mg | Calcium: 237mg | Iron: 1.1mg
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