Ultimate Classic Twice Baked Potatoes
These creamy, rich twice-baked potatoes feature fluffy potato pulp mixed with butter, sour cream, and sharp cheddar, baked inside their crispy skin shells until golden and bubbly. Perfect as a hearty side dish or a comforting main course.
Equipment
- Large Mixing Bowl
- Baking sheet
- Wire Rack
Ingredients
For the Potatoes
- 4 large Russet Potatoes about 12 to 14 ounces each
- 1 tablespoon olive oil for the skin
- 1 teaspoon coarse salt for the skin
For the Filling
- 6 tablespoons unsalted butter softened
- 1/2 cup sour cream
- 1/4 cup heavy cream or whole milk
- 1 1/2 cups shredded sharp cheddar cheese divided (1 cup for filling, 1/2 cup for topping)
- 4 strips bacon cooked crispy and crumbled (optional)
- 1/4 cup fresh chives or green onions chopped (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
Phase 1: The First Bake
- Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly, scrubbing the skin clean. Pat the potatoes completely dry.
- Rub each potato lightly with olive oil and prick them several times across the surface using a fork or sharp knife. Sprinkle the skins generously with coarse salt.
- Place the potatoes directly on the oven rack. Bake for 60 to 75 minutes, or until the skin is crispy and the interior is fork-tender. Remove and let them cool on a wire rack for about 10 to 15 minutes. Reduce the oven temperature to 350°F (175°C).
Phase 2: Preparing the Filling
- Using a sharp knife, carefully slice the top third lengthwise off each potato (or slice lengthwise down the middle). Gently scoop the hot potato flesh out into a large mixing bowl, taking care to leave a sturdy, 1/4-inch thick shell intact. Set the potato skins aside.
- Add the softened butter, sour cream, and heavy cream (or milk) to the scooped potato flesh. Use a sturdy fork or a hand mixer to mash the mixture until it is smooth and creamy. Avoid overmixing.
- Fold in 1 cup of the shredded cheddar cheese, the kosher salt, black pepper, and the optional bacon and chives to the filling mixture. Fold gently until everything is evenly combined. Taste and adjust seasonings as desired.
Phase 3: Assembly and Second Bake
- Spoon the filling mixture back into the empty potato shells. Heap the filling slightly above the edge of the skin, smoothing the top with the back of a spoon. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
- Place the filled potatoes on a baking sheet. Bake for 15 to 20 minutes at 350°F (175°C), or until the potatoes are heated through and the cheese topping is melted, bubbly, and lightly golden brown.
- Garnish with extra fresh chives or a dollop of sour cream if desired. Serve immediately.
Notes
For the flakiest potato filling, ensure the butter and cream are at room temperature. If you prefer a sturdier skin, you can line a baking sheet with foil for the first bake instead of placing them directly on the rack. These potatoes can be prepared up to one day ahead, covered, refrigerated, and then baked for 25-30 minutes during the second bake.