Twice Baked Potatoes are perfect for everyday or for a fancy dinner. These potatoes can be made ahead of time and baked when needed.
Twice baked potatoes are a great way to transform the regular ol' baked potato. These little treasures are filled with all my favorite baked potato ingredients.
Really, these are mashed potatoes, put back into the shell, topped with cheese and then baked again. Twice baked Potatoes...pure deliciousness! I also have a recipe for twice baked sweet potatoes if you're looking for something a little different.
And if you love these potatoes, you'll also want to check out this easy to make twice baked potato casserole!
- potatoes - A large russet potato is best for making twice baked potatoes. Their skin is firm enough to hold up to filling and baking.
- butter - salted butter adds a lot of flavor and creaminess
- sour cream - adds just the right amount of tanginess and helps make the potatoes extra creamy
- milk - any type of milk works. Whole milk will make these a bit richer. You could also use half and half cream for an even richer filling.
- cheese - I used three types of cheese in this recipe; cheddar, Monterey Jack and Parmesan. You can use all three or just one cheese if you'd prefer.
To make for a large crowd
My recipe is for four people, but this recipe is super adaptable. At Christmas, I made enough for 22 people. I made them up the day before and wrapped the tray in plastic and stored in the fridge.
About 30 minutes before dinner, I removed the plastic and popped them in the oven for about 30 minutes.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Twice Baked Potatoes
- 4 whole Russet Potatoes (medium sized)
- 1 tablespoon oil (vegetable or canola)
- 3 Tablespoons butter (melted)
- ¼ cup sour cream
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¼ cup shredded Monterey Jack cheese
- ¼ cup shredded cheddar cheese
- 2 Tablespoons Parmesan cheese
- Green onions for garnish
- Wash and dry potatoes. Rub a very thin coating of oil over the skins. Prick potatoes with a fork 3-4 times each. Bake in a 400°F oven for 45-55 minutes until fully cooked.4 whole Russet Potatoes, 1 tablespoon oil
- Let potatoes cool enough to handle.
- Slice in half lengthwise and scoop out interior. Place in a large bowl. Do not scoop all the way to the skin. You want to leave a thin layer of potato so the skins aren't too flimsy.
- Place potato skins on a lightly sprayed baking sheet.
- Mash potatoes in bowl. Add butter, sour cream, milk, salt and pepper, Stir.3 Tablespoons butter, ¼ cup sour cream, ¼ cup milk, ½ teaspoon salt, ¼ teaspoon white pepper
- If mixture is too try, add a bit more milk until the mixture is mashed potato consistency.
- Fold in cheese, reserving a bit of cheddar for sprinkling on top.¼ cup shredded Monterey Jack cheese, ¼ cup shredded cheddar cheese, 2 Tablespoons Parmesan cheese
- Taste mixture and add additional salt and pepper if needed.
- Fill potato skins with potato mixture.
- Sprinkle cheddar on top.
- Bake at 350 for 20 - 30 minutes until heated through.
- Sprinkle with green onions and serve hotGreen onions for garnish
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.