Twice-Baked Potatoes
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You and your family are going to love these Twice-Baked Potatoes! They’re creamy, fluffy, and buttery, with perfectly crisp potato skins. This classic side dish feels special, but it is surprisingly easy to make.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Twice-Baked Potatoes
- More Potato Recipes
Twice-baked potatoes are just what the name suggests. First, you bake the potatoes until they’re tender. Then you scoop out the insides, mix them with creamy, flavorful ingredients, put the filling back into the skins, and bake them again until hot and golden.
The second bake is what makes them so tasty. You get a soft, mashed potato filling with crisp edges and nicely textured skins.
This recipe works well for holiday dinners, big Sunday meals with the whole extended family, or anytime you want something extra comforting and hearty. Plus, this side dish can easily become a whole meal if you add some extra protein to the filling.
Here’s Why You’ll Love This Recipe
- Twice-baked potatoes are creamy and fluffy, with a rich filling and crispy, golden skins.
- The recipe uses simple ingredients but delivers big flavor, so it’s an easy side dish that still feels special.
- They’re a great choice for holiday meals or weeknight dinners, since they go well with many main dishes.
- You can make these potatoes ahead of time, which makes entertaining and meal planning easier.
- They’re also easy to customize with your favorite herbs, cheeses, or toppings, so you can make them just how you like.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Russet potatoes: These are best for twice-baked potatoes because they have fluffy insides and sturdy skins that hold up after scooping and filling.
- Extra-virgin olive oil: Rub it on the skin before baking to help it get crisp and add flavor.
- Sour cream: This adds tangy, creamy smoothness to the filling. You can use Greek yogurt instead for a lighter option.
- Unsalted butter: Adds richness and helps make the filling smooth and velvety. If you use salted butter, taste the filling before adding additional salt.
- Chives: Give a mild onion flavor and a fresh pop of color.
- Fresh thyme: Adds a savory, earthy flavor that makes the filling stand out.
- Fresh rosemary: Optional, but it adds a woodsy, aromatic flavor.
- Kosher salt: Brings all the flavors together.
- Black pepper: Adds a little warmth and balances the flavors.
In Photos: How To Make Twice-Baked Potatoes
Step 1: Pierce, Coat in Oil, and Bake
Prick the potatoes all over with a fork, rub with extra virgin olive oil, and bake until the skins are crisp and the centers yield when gently pressed, about 55-60 minutes.
Step 2: Cool & Cut
Let the potatoes cool slightly, then slice each in half lengthwise with a serrated or sharp chef’s knife, keeping the skins intact so they hold their shape.
Step 3: Make Filling
Scoop the flesh into a medium bowl. Add the sour cream, butter, chives, thyme, rosemary (if using), salt, and pepper, then mash or stir until smooth. Taste and adjust seasoning as needed.
Step 4: Add Filling & Bake
Spoon the filling into 4 of the potato skins, mounding it above the sides without packing too tightly. Bake for 20-25 minutes, until heated through and lightly golden with crisp edges.
Helpful Tips and Tricks
- Different sized potatoes will vary in cooking time. To tell if they’re done, press lightly on the skins to see if they feel soft on the inside. If you’re still unsure, you can pierce the top with a knife.
- Be gentle when slicing the potatoes in half lengthwise. You want to maintain the shape of the potato skins, since they’ll basically serve as a bowl for the filling.
- Shredded cheddar cheese will work well as an addition if you like cheesy potatoes! Try adding about 1 cup to the filling. You can also sprinkle some cheese on top before the second bake.
Twice-Baked Potatoes
Ingredients
- 4 medium to large russet potatoes (900 g), approximately 2 pounds
- 1 1/2 tablespoons extra virgin olive oil (22 ml)
- 1 cup sour cream (240 g)
- 6 tablespoons unsalted butter (85 g), melted
- 3 tablespoons chopped chives (9 g), plus more for garnish
- 1 1/2 teaspoons fresh thyme, finely chopped
- Optional: 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon ground black pepper, or to taste
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Prick the potatoes all over with a fork, rub with extra virgin olive oil, and bake until the skins are crisp and the centers yield when gently pressed, about 55-60 minutes.
- Let the potatoes cool slightly, then slice each in half lengthwise with a serrated or sharp chef’s knife, keeping the skins intact so they hold their shape.
- Scoop the flesh into a medium bowl. Add the sour cream, butter, chives, thyme, rosemary if using, salt, and pepper, and mash or stir until smooth. Taste and adjust seasoning as needed.
- Spoon the filling into 4 of the potato skins, mounding it above the sides without packing too tightly. Reserve or discard the remaining skins.
- Increase the oven temperature to 450 degrees F. Return the filled skins to the same baking sheet and bake for 20-25 minutes, until heated through and lightly golden with crisp edges.
- Garnish with fresh chives before serving.
