Ultimate Twice-Baked Potatoes
These rich, creamy, and indulgent potatoes are a perfect side dish for holidays, dinner parties, or a comforting weekend meal. They’re make-ahead friendly and always a crowd-pleaser.
Ingredients
For the Potatoes:
· 4 large russet potatoes (about 8-10 oz each), scrubbed clean
· 1 tablespoon olive oil or melted butter
· ½ teaspoon kosher salt (for coating)
For the Filling:
· 4 tablespoons (½ stick) unsalted butter, softened
· ½ cup sour cream (full-fat recommended)
· ¼ cup milk, half-and-half, or heavy cream (warmed)
· 1 ½ cups shredded sharp cheddar cheese, divided
· 4 strips bacon, cooked crisp and crumbled (optional)
· 2 green onions (scallions), thinly sliced
· ½ teaspoon garlic powder
· ½ teaspoon smoked paprika (plus extra for garnish)
· Salt and freshly ground black pepper to taste
Optional Toppings/Garnishes:
· Additional crumbled bacon, chives, extra shredded cheese, sour cream dollop
Instructions
Step 1: Bake the Potatoes
- Preheat oven to 400°F (200°C).
- Pierce each potato several times with a fork. Rub skins with olive oil or melted butter and sprinkle with kosher salt.
- Place potatoes directly on the oven rack or on a baking sheet. Bake for 50-65 minutes, until easily pierced with a fork and the skin is crisp.
- Remove and let cool until you can handle them, about 15-20 minutes. Do not turn off the oven.
Step 2: Scoop & Prepare the Filling
- Carefully slice each potato in half lengthwise.
- Using a spoon, scoop the fluffy potato flesh into a large mixing bowl, leaving a ¼-inch thick shell intact to keep the potato boats sturdy.
- To the bowl with the potato flesh, add the softened butter, sour cream, and warm milk. Mash with a potato masher or use a hand mixer on low until smooth and creamy.
- Fold in 1 cup of the shredded cheddar, the crumbled bacon (if using), green onions, garlic powder, smoked paprika, salt, and pepper. Mix until well combined. Taste and adjust seasoning.
Step 3: Fill & Second Bake
- Increase oven temperature to 425°F (220°C).
- Spoon the filling generously back into the potato shells, mounding it slightly. Place filled potatoes on a baking sheet.
- Top each potato with the remaining ½ cup of shredded cheese.
- Bake for 15-20 minutes, until the cheese is melted, bubbly, and the filling is heated through.
- For extra color on top, you can broil for the last 1-2 minutes (watch carefully!).
Step 4: Serve
- Garnish with extra sliced green onions/chives, a sprinkle of paprika, or a dollop of sour cream.
- Serve immediately while hot and creamy.
Make-Ahead Tips
· Full Make-Ahead: Assemble the filled potatoes (without the final cheese topping), cover tightly, and refrigerate for up to 24 hours. When ready to serve, add the cheese topping and bake from cold. You may need to add 5-10 extra minutes to the baking time.
· Freezer-Friendly: Assemble and wrap filled potatoes (without topping) individually. Freeze for up to 1 month. Thaw overnight in the fridge before baking as directed.
Pro-Tips & Variations
· Choose the Right Potato: Russets are ideal for their thick skin and starchy, fluffy interior.
· Creamy is Key: Warm your milk/cream before adding to prevent the potatoes from becoming gummy.
· Flavor Boost: Mix in other cheeses like Gruyère, Gouda, or pepper jack.
· Vegetarian: Simply omit the bacon and consider adding sautéed mushrooms or spinach.
· Loaded: Top with classic “loaded baked potato” toppings like jalapeños, diced ham, or a drizzle of ranch after baking.
· Texture: For a chunkier filling, mix by hand. For ultra-smooth and fluffy, use a hand mixer.
Enjoy these decadent, creamy twice-baked potatoes—the ultimate comfort food side dish!