Twice-Baked Potatoes

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You’re going to love these twice-baked potatoes for an easy, flavorful side dish.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Side Dish

Cuisine: American

Keyword: twice baked potatoes

Servings: servings

Calories: 604kcal

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.

Notes

You can decrease the cooking time by baking the potato in the microwave during the first step (this will result in less crispy skins). Rub the potatoes with oil and prick numerous holes in each with a fork. Place on a microwave-safe dish, then microwave for 5 minutes. Flip the potatoes and microwave for an additional 3 to 5 minutes, or until tender. You can reduce the fat and calories by substituting greek yogurt for the sour cream.

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