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Twice Baked Potatoes Recipe

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3.9 from 4 reviews

Twice Baked Potatoes are a comforting and delicious side dish featuring tender baked Russet potatoes scooped out and mixed with butter, sour cream, milk, chives, and seasonings, then topped with melted cheddar cheese. Perfectly crispy on the outside and creamy on the inside, these potatoes make an ideal accompaniment to any meal or a satisfying snack on their own.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Ingredients

Potatoes

  • 6 medium size Russet potatoes

Mix-in Ingredients

  • 3 tablespoons butter
  • 3 tablespoons fresh chives, chopped
  • Salt and pepper, to taste
  • 3/4 cup milk (or evaporated milk, add more as needed)
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chicken bouillon paste
  • Olive oil, for rubbing the potatoes

Instructions

  1. Bake Potatoes: Wash and dry the Russet potatoes thoroughly. Prick the outsides a few times with a knife or fork to allow steam to escape during baking. Rub each potato with olive oil, then season with salt and pepper. Place the potatoes on a baking sheet and bake in a 400°F (200°C) oven for about 1 hour, or until they are fork-tender. Remove them from the oven and let them cool enough to handle safely.
  2. Remove Potato Flesh: Cut off the top lengthwise portion of each baked potato. Carefully scoop out the flesh into a mixing bowl, leaving a 1/4-inch thick border of potato flesh and the skin intact to form a sturdy shell for the filling.
  3. Season Mashed Potatoes: To the scooped potato flesh, add butter, salt and pepper, chopped chives, sour cream, garlic powder, chicken bouillon paste, and milk. Begin mashing the mixture with a potato masher until combined, then use beaters to whip until smooth and light. Be careful not to overmix to avoid a gluey texture. If the mixture is too thick, add more milk a little at a time to keep it creamy and soft, as it will thicken when baked again.
  4. Fill and Bake: Spoon the creamy potato mixture back into the potato shells, dividing it evenly among the six potatoes. Sprinkle shredded cheddar cheese generously on top of each filled potato. Place the stuffed potatoes on a baking sheet and bake them at 350°F (175°C) for about 15 minutes, or until the cheese is melted, bubbly, and lightly golden.

Notes

  • For best results, use Russet potatoes as they provide the ideal texture for baking and scooping.
  • You can substitute chicken bouillon paste with vegetable bouillon to make it vegetarian.
  • Make sure not to overmix the potato filling to keep it light and fluffy.
  • Adding extra milk gradually helps achieve the perfect creamy consistency.
  • If preferred, add crispy bacon bits or green onions as additional toppings before baking.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/twice-baked-potatoes-recipe/