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Twice-Baked Potato Recipe

American · Side dish · 90 min total

Crispy-skinned potatoes with a creamy, cheesy filling, perfect as a comforting side dish or a satisfying main course.

Ingredients

• 4 large russet potatoes (about 8 oz each)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 cup sour cream
• 1/4 cup milk
• 4 tbsp unsalted butter, softened
• 1 cup shredded sharp cheddar cheese, divided
• 1/4 cup chopped fresh chives
• 1/4 tsp black pepper
• 1/4 tsp paprika (optional)

Instructions

1. Preheat oven to 400°F (200°C). Scrub potatoes and pat dry. Pierce each potato several times with a fork. Rub with olive oil and sprinkle with 1/2 tsp salt.
2. Place potatoes directly on oven rack and bake for 50-60 minutes until tender when pierced. Let cool slightly until safe to handle.
3. Cut each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving a thin shell (about 1/4 inch thick). Place potato shells on a baking sheet.
4. Mash the potato flesh with a fork or potato masher. Add sour cream, milk, butter, 3/4 cup cheddar cheese, chives, remaining 1/2 tsp salt, and pepper. Mix until smooth and creamy.
5. Spoon the filling back into the potato shells, mounding slightly. Sprinkle with remaining 1/4 cup cheddar cheese and paprika if using.
6. Return to oven and bake for 15-20 minutes until heated through and cheese is melted and golden. Serve hot.

Tips

• Potatoes can be stuffed up to a day ahead; refrigerate and bake just before serving.
• For extra crispiness, brush the potato shells with a little olive oil before refilling.
• Leftover twice-baked potatoes can be reheated in a 350°F oven for 10-15 minutes.

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